Try this Beef Thai Salad recipe, or contribute your own.
Suggest a better descriptionplace the mushrooms in a bowl, cover with boiling water and let stand for 15 minutes. Drain and squeeze dry, then slice and set aside.
Meanwhile, place the quinoa in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool completely.
Rub the steak on both sides with the oil and season with salt and pepper. Heat a griddle or frying pan until very hot and sear on both sides and cook to your liking. Remove from pan , cover with foil, allow to rest and then cut into strips.
Place the onion, scallions, peppers, bean sprouts, beans, cucumber, chilies and cilantro in a bowl (remove the seeds if you don't want too much heat). Add the mushrooms, quinoa and steak.
To make the dressing, mix together the fish sauce, lime juice and garlic, adjusting the lime juice to taste.
Just before serving, pour dressing over the salad and toss well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 352 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5970.7mg | 206 % | |
Potassium 515.4mg | 14 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 83g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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