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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (34%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.