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Thursday, August 21 2014
Thai Beef Salad
  • 1/3   cup   vegetable oil
  • 1/3   cup   rice-wine vinegar
  • 1    tablespoon   fish sauce
  • 1    teaspoon   Asian chile paste (optional)
  • 1    tablespoon   dark Asian sesame oil
  • 1    teaspoon   sugar
  • 1    teaspoon   ground ginger
  • 3/4   teaspoon   garlic salt
  • 1    cup   fresh cilantro leaves, chopped
  • 2    pounds   ground beef chuck
  • 2      carrots, peeled and cut into 1-inch sticks
  • 1      sweet red pepper, seeded and cut into 1-inch sticks
  • 3      scallions, trimmed and sliced
  • 2    bags  (10 ounces each) European-blend salad greens
For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro.
Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt.
Add carrots and sweet pepper to skillet; cook for 2 minutes.
Stir half of the dressing and the scallion into meat mixture. Remove from heat.
In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.

nutrition information
Per Serving: cal. (kcal) 515, Fat, total (g) 39, chol. (mg) 103, sat. fat (g) 11, carb. (g) 9, fiber (g) 3, pro. (g) 31, sodium (mg) 551, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:18 am   |  Permalink   |  0 Comments  |  Email

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