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This Protein-Packed Salad Makes Even Better Leftovers

If you've ever been timid about making your own Thai food in the kitchen, this hearty and healthy salad is the perfect starter recipe. Cucumber and romaine will help you hydrate, while the warm lean beef offers over 34 grams of protein. Dietician Julie Upton, MS, RD suggests serving this salad alongside jasmine rice for a balanced dinner. You'll also be glad to know this recipe is just as delicious the next day. Leftovers, anyone?

Spicy Thai Beef Salad

From Thai Food Tonight

Notes

If you can't find Thai chilli peppers, feel free to sub in 1 serrano pepper or 1/2 jalapeño pepper.

This Protein-Packed Salad Makes Even Better Leftovers

Ingredients

  1. 65 grams jasmine rice, dry
    450 grams top sirloin steak
    1 small head romaine lettuce, chopped
    1/2 cucumber, sliced
    1 tomato, sliced
    1/4 medium red onion, sliced
    20 grams of cilantro leaves
  1. For the dressing:
    4 tablespoons fresh lime juice
    3 tablespoons fish sauce
    1/2 teaspoon sugar
    1 or 2 Thai chilli peppers, chopped

Directions

  1. In a large pot, combine 160 mL and 65 grams jasmine rice, and bring to a rolling boil. Simmer for 15 minutes, remove from the heat, and after 5 minutes, fluff the rice with a fork.
  2. Set your oven to broil, and line a baking sheet with aluminum foil for your steak. With the oven door slightly open, broil your steak for 12 minutes, then flip the steak and broil for another 5 minutes. Make sure that the juices run clear once you stick a fork into the steak to ensure it has cooked through.
  3. Meanwhile, slice and chop all your vegetables, then prepare the dressing. Combine all the dressing ingredients in a mason jar, shake well, then pour into a large bowl.
  4. Remove the steak from the oven, cover with aluminum foil, and let it rest for 5 minutes. Slice your steak into cubes or thin slices, and add the steak to the large bowl with the dressing. Mix well until all the dressing covers everything. Then add the cucumbers, red onions, tomato, and romaine; mix well, and serve into bowls.
  5. Serve 1/3 portion of cooked jasmine rice on the side, or mix the rice into your salad bowl.
  6. Top off your salad with fresh cilantro leaves, and enjoy.


Source: Calorie Count

Nutrition

Calories per serving
452
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