Rating: 4.5 stars
151 Ratings
  • 5 star values: 111
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

A colorful, tangy salad that brings out the best in Thai cuisine and spices.

Recipe Summary

cook:
15 mins
additional:
3 hrs
total:
3 hrs 45 mins
prep:
30 mins
Servings:
6
Yield:
4 to 6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.

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  • Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.

  • Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Nutrition Facts

211 calories; protein 16g; carbohydrates 27.4g; fat 5g; cholesterol 25.2mg; sodium 1050.6mg. Full Nutrition
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