1. Pat steak dry, then season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add the steak and cook until well browned on both sides, about 10 minutes, reducing the heat to medium if the pan begins to scorch or smoke. Transfer the steak to a plate and let rest for 10 minutes. (Can grill the steak instead).
2. Meanwhile, whisk the fish sauce, lime juice, brown sugar, and red pepper flakes together in a small bowl until the sugar is dissolved. Pour half of the dressing into a large bowl and set aside.
3. Slice the steak crosswise on the bias into 1/8-inch-thick slices. Cut the longer slices in half, into roughly 3-inch lengths. Add the steak to the small bowl of dressing, toss to coat, and let marinate for 5 minutes.
4. Remove steak from dressing and discard marinade. Toss the steak, cucumbers, onion, cilantro and mint with the reserved dressing in the large bowl. Arrange the lettuce on plates. Spoon the steak and vegetables over the lettuce. Drizzle the salad with any dressing left in the bowl and sprinkle with the peanuts.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (44%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 49.6mg||15 %|
|Sodium 1490.6mg||51 %|
|Potassium 782.7mg||21 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 18.8g|
|Protein 35.5g||51 %|
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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: 382
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