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30 Recipes Collection

Salad      

Number27

Thai Spinach Salad with Beef

What you Need

Cutting Board and Carving Knife
Bowl and Spoon

Salad

1 pound top sirloin (beef) steak, sliced thin and cut to bite-sized piece

1 jalapeño pepper, seeded and diced

1 clove garlic, minced

5 oz (~6 cups) baby spinach

1 red bell pepper, sliced lengthwise

½ medium cucumber, sliced lengthwise

Dressing

¼ cup lime juice

2 tablespoons brown sugar

2 tablespoons soy sauce

1 teaspoon dried basil

½ teaspoon dried mint

1 teaspoon ginger root, minced

What to do

What to Do

Mix dressing ingredients in a small bowl; set aside.
Place beef and jalapeno, with a bit of olive oil, in a large skillet over medium-high heat; stir and cook until beef is no longer pink, ~3 minutes; add garlic; cook ~1 minute more; set aside.
Place spinach, red pepper and cucumber in a large bowl.
When ready to serve, add beef; toss with dressing.

Nutrition

Nutrition Facts: Servings: 24; Amount per serving (raspberries) ; Amount per serving: Calories 64; CTotal fat 0.5g 1%; Saturated fat 0.23g 1%; Cholesterol 1mg 0%; Sodiummg 0%; Carbohydrates 5g 2%; Fiber 0.7g 5%; Sugars 4g 8%; Protein 8g 16%; Based on DV of 2000 calories per day
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