This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.
1)Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2)Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3)Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 460 | ||
Calories from Fat: 158 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 91.8mg | 28 % | |
Sodium 505mg | 17 % | |
Potassium 1177.5mg | 31 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 23.5g | ||
Protein 45.6g | 65 % | |
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: 460
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