Try this Grilled Beef and Romaine Salad Thai-Style recipe, or contribute your own.
Suggest a better description*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingrediences. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness. Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets. FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 8 | ||
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Calories: 126 | ||
Calories from Fat: 57 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 13.3mg | 4 % | |
Sodium 2848.8mg | 98 % | |
Potassium 599.3mg | 16 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 5.9g | ||
Protein 9.6g | 14 % | |
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: 126
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