Thai Beef Salad
Nutrition per serving
| Calories | 350 kcal |
| Protein | 63.1 g |
| Carbs | 8.2 g |
| Fats | 7.9 g |
| Saturated Fat | 2.9 g |
| Monounsaturated Fat | 3.3 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 1.3 g |
| Fiber | 3.3 g |
| Sodium | 944 mg |
Ingredients
| Rump Steak (top round) | |
| Mixed Salad Leaves | |
| Fresh Mint Leaves | |
| Basil Leaves | |
| Cilantro (Coriander) leaves | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Lime Juice | |
| Lemongrass Paste | |
| Soy Sauce | |
| Red Pepper Flakes (Chili Flakes) | |
| Fish, Sauce |
1. Season the steak with salt and pepper, then grill to desired readiness
2. In a small bowl, mix together the mixed greens, mint, basil, and coriander
3. To make the dressing, mix together the lemongrass, green onions, chili flakes, lime juice, soy sauce and fish sauce in a small bowl
4. Slice the steak and place on top of the greens, then pour the dressing over the top