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Thai Steak Salad
Source: dLife

A Thai-style salad with grilled steak and rice noodles.

Rating:
Prep Time: 35 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 235.5
Total Carbs 22.7 g
Dietary Fiber 1.3 g
Sugars 3.9 g
Total Fat 5.3 g
Saturated Fat 2.0 g
Unsaturated Fat 0.2 g
Potassium 449.5 mg
Protein 23.3 g
Sodium 755.1 mg
Dietary Exchanges
, 1/2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Marinade
2 each  medium garlic cloves
0 1/2 tbsp  fish sauce
0 1/2 tsp  sesame oil
0 1/4 floz  sweetener (sugar substitute)
0 3/4 lb  flank steak

Sauce
0 1/4 cup  cold water
3 each  medium garlic cloves
2 tbsp  fish sauce
2 tbsp  fresh lime juice
0 1/2 floz  sweetener (sugar substitute)
0.125 tsp  pepper, seasoned
3 oz  rice stick noodles
0 1/2 each  medium cucumber
16 oz  arugula
2 oz  fresh mint
0 1/2 cup  fresh basil
1 tbsp  dry roasted unsalted peanuts
Directions
  1. Combine marinade ingredients and place in a shallow bowl.
  2. Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.
  3. Light the grill or preheat the broiler.
  4. To make the sauce: Place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.
  5. Place the noodles in a deep bowl. Cover with warm water and let soak for 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through. Drain, rinse under cold running water, and drain again. Set aside.
  6. Remove the steak from the marinade. Score the meat in a cross-hatched pattern and grill until done, about 8 minutes per side for medium.
  7. Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.
  8. To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates.
  9. Mound the noodles in the center of each plate and top with an equal portion of steak slices.

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