Thai Beef Salad
Robyn Webb says: This recipe is courtesy of the chefs at the Peninsula Hotel in Bangkok. After one bite of the chef’s beef salad, I asked our waiter to summon the chef so I could learn about the fabulous exotic flavors in the dish. The chef was more than happy to introduce me to the world of chilies, fish sauce, and more.
Thai Beef Salad
|Makes: 6 servings|
|Serving Size: 3/4 cup|
|Choices: Starch 1, Nonstarchy Vegetable 1, Lean Protein 2, Fat 2|
- Makes: 6 servings
- Serving Size: 3/4 cup
- Preparation Time: 10 minutes
- Cooking Time: 12 minutes
|1||lb.||flank steak, trimmed of excess fat, brought to room temperature|
|1/4||tsp.||freshly ground black pepper|
|1/4||tsp.||chili puree with garlic|
|1||cup||sliced red onion|
|1||cup||thinly sliced red pepper|
|1||cup||thinly sliced cucumber|
|4||cups||torn romaine lettuce leaves|
|1/4||cup||chopped unsalted peanuts|
- Cook the noodles according to the package directions. Drain and set aside.
- Sprinkle both sides of the beef with the salt and pepper. Coat an outdoor grill rack with cooking spray and set the rack 6 inches above the heat source. Set the grill to medium high. Alternatively, coat an indoor grill pan with cooking spray and set it on medium-high heat. Place the beef on the rack and grill for about 6 to 7 minutes per side. Place the beef on a plate, cover it loosely, and let it stand for 10 minutes. Cut the beef diagonally across the grain into thin slices.
- Combine the dressing ingredients. Add the beef, red onion, red pepper, cucumbers, scallions, and udon noodles. Add the dressing and toss well. Serve on the lettuce and top with the peanuts.
Adapted from The Perfect Diabetes Comfort Food Collection by Robyn Webb.