Thai salad with grilled beef – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 349, total fat 18 g, saturated fat 4.5 g, protein 33 g, carbohydrates 12 g., fiber 1 g., cholesterol 90 mg., sodium 439 mg., sugar 6 g. 
Time: 30 мин. a plus marinating time Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr pulp of the upper thigh for a London roast or Skirt steak (about 2.5 – 4 cm thick.)
- 1/2 head of cabbage (about 6 tbsp.) Lettuce (pick) pieces)
- 3 tbsp. l lime juice (portioned)
- 3 tbsp. l low salt soy sauce
- 3 tbsp. l canola oil
- 2 tbsp. l brown sugar
- 1 tsp chopped garlic
- 1.5 tsp chopped ginger
- 1 and 1/4 tsp red curry paste, or chili sauce and garlic
- 3 thinly chopped shallots (about 1/2 tbsp.) portioned, for decoration
- 1/2 tbsp. washed and dried cilantro leaves
- 1 tbsp. sliced basil leaves
Recipes with similar ingredients: beef, lettuce, ginger root, shallots, garlic, lime juice, soy sauce, curry paste, brown sugar, basil, cilantro
Recipe preparation:
- Rinse the meat and pat dry. Put in a tight plastic bag with a fastener or a small glass dish. In a medium bowl size mix a tablespoon of lime juice, soy sauce, canola butter, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into a bag of meat. Add remaining 2 tbsp. l lime juice. Close and marinate the meat in refrigerator for at least 4 hours or all night, periodically turning over. Store the remaining mixture in the refrigerator for refueling. lettuce.
- Sprinkle the grill or grill pan with a cooking spray and warm it up. Fry the meat until lightly roasted, approximately 5 minutes each on each side, depending on the desired readiness. Allow to cool to room temperature, then finely chop slices across the fibers.
- In a salad bowl, mix salad, chopped shallots, cilantro, basil and beef, leaving a few onion rings for decoration. Add the remaining dressing and mix. Fold the salad into 4 plates and sprinkle with the remaining shallots.
