Thai-Style Beef Salad
Serves 4
Time 55 min
Be sure to serve this sweet and tangy beef salad just after tossing to ensure that the vegetables stay crisp. Garnish with a small handful of chopped roasted peanuts, if you like.
Special Diets:
Ingredients
- 3 tablespoons low-sodium tamari, divided
- 1 1/2 tablespoon honey, divided
- 3/4 pound beef top round steak, cut into thin 2-inch long strips
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon red chile flakes
- 4 cups shredded Napa cabbage, (from about 1/2 medium head)
- 5 carrots, coarsely grated
- 4 green onions, thinly sliced
- 1 cup cooked capellini pasta, (about 2 oz dry)
- 1/4 cup chopped fresh cilantro
Method
Combine 1 tablespoon of the tamari, 1 tablespoon of the honey and 2 tablespoons water in a wide, shallow dish.
Add beef, turn to coat all over, cover and refrigerate for 30 minutes.
Drain beef, discarding marinade.
Heat a wok over high heat.
Add beef and stir-fry until browned, about 3 minutes.
Transfer beef to a plate and set aside to cool to room temperature.
Mix remaining 2 tablespoons tamari, 1/2 tablespoon honey, rice vinegar, lemon juice, sesame oil and pepper flakes together in a large bowl.
Add beef, cabbage, carrots, green onions, pasta and cilantro and toss to combine. Serve immediately.
Nutritional Info:
Per serving: 260 calories (70 from fat), 7g total fat, 2.5g saturated fat, 35mg cholesterol, 550mg sodium, 26g carbohydrates (4g dietary fiber, 8g sugar), 24g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons low-sodium tamari, divided
- 1 1/2 tablespoon honey, divided
- 3/4 pound beef top round steak, cut into thin 2-inch long strips
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon red chile flakes
- 4 cups shredded Napa cabbage, (from about 1/2 medium head)
- 5 carrots, coarsely grated
- 4 green onions, thinly sliced
- 1 cup cooked capellini pasta, (about 2 oz dry)
- 1/4 cup chopped fresh cilantro