How To Make Beef Satays over Thai Salad
For this light and simple Thai salad, grilled beef satays are served over a bed of refreshing lettuce, carrots, and cucumbers in a simple lemon vinaigrette.
- 1½lbssirloin steak
- 3tbspcooking oil
- 2½tbsplemon juice
- ¼tspfresh-ground black pepper
- 2tbspAsian fish sauce,(nam pla or nuoc mam)
- ¾tsp.rice-wine vinegar
- pinchdried red-pepper flakes
- 1small head romaine lettuce
- ½cupcilantro leaves,lightly packed
- ¼cupfresh mint,chopped
In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1½ tablespoons of the lemon juice, ¾ teaspoon of the sugar, the salt, and black pepper. Set aside.
In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red pepper flakes.
In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
Light the grill or heat the broiler.
Thread the steak onto eight skewers.
Grill or broil the meat, turning, until done to taste, about 5 minutes for medium-rare.
Toss the dressing with the salad and serve topped with the satays.
- Calories: 542.62kcal
- Fat: 35.49g
- Saturated Fat: 10.70g
- Trans Fat: 0.04g
- Monounsaturated Fat: 17.09g
- Polyunsaturated Fat: 4.19g
- Carbohydrates: 19.61g
- Fiber: 4.24g
- Sugar: 7.58g
- Protein: 37.30g
- Cholesterol: 132.68mg
- Sodium: 1067.76mg
- Calcium: 137.35mg
- Potassium: 1249.15mg
- Iron: 6.39mg
- Vitamin A: 788.91µg
- Vitamin C: 14.62mg
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