Thai-Style Beef Salad

Serves 4
Time 55 min
Thai-Style Beef Salad

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:

Dairy FreeDairy Free

Ingredients

    3 tablespoonslow-sodium tamari, divided
    1 1/2 tablespoonshoney, divided
    3/4 poundbeef top round steak, cut into thin 2-inch long strips
    2 tablespoonsrice vinegar
    1 tablespoonlemon juice
    1 teaspoontoasted sesame oil
    1/4 teaspoonred chile flakes
    4 cupsshredded Napa cabbage, (from about 1/2 medium head)
    5carrots, coarsely grated
    4green onions, thinly sliced
    1 cupcooked capellini pasta, (about 2 oz dry)
    1/4 cupchopped fresh cilantro

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

260

Total Fat

7g

Saturated Fat

2.5g

Cholesterol

35mg

Sodium

550mg

Total Carbohydrate

26g

Dietary Fiber

4g

Total Sugars

8g

Protein

24g

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. See our Terms of Service.