Recipe

Thai Roast Beef and Herb Salad

By: 

Robin Asbell

Recipe Information

Total Time: 

15 minutes

Servings: 

4

This delicious salad saves time by relying on deli-sliced roast beef. Topped with a flavorful oil-free dressing, this salad is wonderful year-round, but especially so in the summer when fresh picked herbs and tomatoes are readily available. For variety, try other meats, seafood or pre-seasoned baked tofu instead of beef.

Ingredients

  • 2 cloves garlic, chopped
  • 1 large jalapeno, to taste
  • 1 tablespoon brown sugar
  • 1/4 cup lime juice
  • 1 tablespoon fish sauce
  • 1 cup basil leaves, washed and dried
  • 1 cup cilantro leaves, coarsely torn
  • 2 cups cherry tomatoes, halved
  • 4 shallots, slivered
  • 1/2 pound beef roast, thinly sliced, then slivered
  • 1 tablespoon fresh ground pepper, or to taste
  • 4 tablespoons unsalted peanuts, finely chopped

Preparation

  1. Mix garlic, jalapeno, brown sugar, lime juice and fish sauce, and reserve.
  2. In a large bowl, toss the basil, cilantro, cherry tomatoes and shallots, then spread the mixture on a platter.
  3. Scatter roast beef over salad and grind over it a very generous quantity of black pepper. Top salad with dressing and serve.

Serving Suggestions

This salad makes a main course, or can be served as a side for satay skewers, coconut milk curries, or other Thai dishes.

Nutritional Information

Calories: 225, Fat: 5 g, Cholesterol: 50 mg, Sodium: 598 mg, Carbohydrate: 16 g, Dietary Fiber: 2 g, Protein: 23 g

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