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.
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.
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 (1491g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 340 (29%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 285.6mg||88 %|
|Sodium 1824.7mg||63 %|
|Potassium 3913.8mg||103 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 38.5g|
|Protein 159.3g||228 %|
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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: 1175
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