Restaurant-Style Thai Beef Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced steak tossed with fresh lettuce, tomatoes, cucumbers, and cilantro in a tangy lime-fish sauce dressing with a hint of heat. This restaurant-quality salad is bright, bold, and satisfying as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound flank steak (thinly sliced against the grain)
- 1/3 cup lime juice (about 3 limes)
- 2 tablespoons fish sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons fish sauce
- 2 teaspoons soy sauce
- 3 tablespoons granulated sugar (or agave syrup)
- 1 head romaine lettuce (chopped)
- 2 medium tomatoes (halved and sliced)
- 1 medium cucumber (thinly sliced)
- 2 cups fresh cilantro leaves (roughly chopped)
- 1/2 medium red onion (thinly sliced)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1989mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1089mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1989MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.