Beef, Healthy Foods, Martha Stewart - Everyday Food magazine, Nutrition

Thai Beef Salad with Fresh Herbs

Thai Beef Salad with Fresh Herbs

Source:  Martha Stewart – Everyday Food (I’ll update this when I find the magazine and issue I found it in.)


  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 12 ounces flank steak
  • 2 heads Bibb lettuce, torn into bite-size pieces
  • 1 cucumber, peeled, seeded, and sliced 1/4 inch thick
  • 1 cup cherry tomatoes, halved
  • 2 carrots, shaved with a vegetable peeler
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh basil leaves
  • Ginger-Lime Dressing (below)


  1. In a 9-by-13 inch glass baking dish, combine soy sauce, fish sauce, and sugar.  Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
  2. Heat a large cast-iron skillet, over high.  Remove steak from dish and reserve marinade.  Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once.  Add reserved marinade to skillet and cook 15 seconds.  Turn steak to coat in syrupy marinade.  Transfer steak to a cutting board and let rest 5 minutes.  Slice thinly against the grain.
  3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil.  Add dressing and steak and toss to combine.  Serve immediately.

Ginger-Lime Dressing

In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.

(Sorry about the quality of the photo – it was beautiful but I couldn’t quite capture the moment!)

Serves: 4

213 calories per serving, 7.9 g fat, 20.5 g protein, 16.7 g carb, 3.3 g fiber


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