Print
ShareThai Beef and Pineapple Salad
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1 large garlic clove, pressed
- 1 1/4 pounds boneless sirloin steak, cut into 1/2-inch dice
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 4 teaspoons lite soy sauce
- 3/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 medium garlic clove, pressed
- 1 teaspoon minced jalapeno
- 1 tablespoon pineapple juice (from canned pineapple)
- 1 6 ounce (large) bunch watercress, trimmed
- 1/2 cup thinly sliced red onion
- 1/4 cup packed basil leaves, thinly sliced
- 1 tablespoon peanut or vegetable oil, divided
- 2 8 ounce can pineapple snack wedges
Directions
1. To make marinade combine lime juice, fish sauce, sugar, and garlic clove in a 9-inch glass pie plate; add beef and let stand 10 minutes.
2. Meanwhile, make dressing by combining lime juice, fish sauce, lite soy sauce, sugar, sesame oil, fresh ginger, garlic clove, jalapeno, and pineapple juice in a cup. Set aside.
3. In a large bowl toss the watercress, onion, and basil. Set aside.
4. Remove beef from marinade and pat dry with paper towels. Heat 1-1/2 teaspoons oil in a large nonstick skillet over high heat. Add half the beef and cook 1-1/2 to 2 minutes until well browned. Transfer to a plate. Repeat with remaining oil and beef. Let cool 5 minutes.
5. Toss the watercress mixture and pineapple with the dressing, then top with beef. Serve immediately. Makes 4 servings.
Note
- Available in Asian supermarkets.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)450,
- Fat, total(g)26,
- chol.(mg)95,
- sat. fat(g)9,
- carb.(g)24,
- fiber(g)3,
- pro.(g)30,
- sodium(mg)519,
- Percent Daily Values are based on a 2,000 calorie diet
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (20 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!
