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Beef Thai Salad

Yields1 Serving

 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) fresh lime juice
 2 cloves garlic, minced
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) Asian chili sauce
 1 lb (500 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced
 Salad:
 8 cups (2 L) torn romaine lettuce
 4 tsp (20 mL) canola oil
 1 cup (250 mL) halved grape tomatoes
 ½ cup (125 mL) julienned cucumber
 ½ cup (125 mL) julienned sweet yellow pepper
 ½ cup (125 mL) julienned red onion
 Chili-Lime Vinaigrette (recipe follows)
1

Combine cornstarch, soy sauce, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.

2

Meanwhile, heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine.

3

Add Chili-Lime Vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle and remaining vinaigrette over each serving

Nutrition Facts

0 servings

Serving size

5 Servings

Amount per serving
Calories212
% Daily Value *
Total Fat 9g12%
Sodium 295mg13%
Total Carbohydrate 15g6%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.