SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Thai Beef and Pineapple Salad

Makes: 4  servings Start to Finish 25 mins

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