- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2009
Ingredients
Method
In small bowl, whisk together lime juice, fish sauce, oil, ginger, garlic and sugar; set aside.Slice cucumber in half lengthwise; remove seeds and thinly slice. Place in large bowl; add lettuce, red pepper, carrot, jalapeño pepper and basil. Set aside.
Sprinkle steaks with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 7 minutes. Transfer to plate and let stand for 5 minutes before thinly slicing across the grain.
Add steak to salad along with dressing; toss to coat. Divide among plates; garnish with green onion and cashews.
More beef salad recipes:
Nutritional facts Per serving: about
- Sodium 683 mg
- Protein 12 g
- Calories 188.0
- Total fat 11 g
- Potassium 524 mg
- Cholesterol 23 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 14.0
- Folate 28.0
- Calcium 5.0
- Vitamin A 56.0
- Vitamin C 117.0
