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.
Serves:
Ingredients
- 1½lbssirloin steak
- 4stalksLemongrass
- 2clovesgarlic
- 3tbspcooking oil
- 2½tbsplemon juice
- 2¾tspsugar
- ½tspsalt
- ¼tspfresh-ground black pepper
- 2tbspAsian fish sauce,(nam pla or nuoc mam)
- 1tbspwater
- ¾tsp.rice-wine vinegar
- pinchdried red-pepper flakes
- 1small head romaine lettuce
- 2carrots
- 1cucumber
- ½cupcilantro leaves,lightly packed
- ¼cupfresh mint,chopped
Instructions
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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.
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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.
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In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
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Light the grill or heat the broiler.
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Thread the steak onto eight skewers.
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Grill or broil the meat, turning, until done to taste, about 5 minutes for medium-rare.
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Toss the dressing with the salad and serve topped with the satays.
Nutrition
- 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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