Thai Beef Salad

If you have any leftover beef from the slow roast beef recipe that I posted a while back you can make this Asian salad quickly. All you need are Asian condiments, greens, cucumbers, bean sprouts and red onions ( if you are Scott Conant, then you can omit the red onions) .

Thai Beef Salad (adapted from the New York Times)

8 ounces eye of round beef, thinly sliced

6 cups salad greens (I like Costco's Spring Mix)

1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)

1/4 cup minced red onion

1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced

1 cup bean sprouts

Dressing

Juice of 2 limes

2 teaspoon Siracha Sauce

1 tablespoon fish sauce or soy sauce

1/2 teaspoon splenda

1 tablespoon water

Toss greens with herbs, onion, bean sprouts and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

Nutritional Info (Whole Recipe)

Protein

79.6 g

Fat 13.4 g

Carbs 30.4 g