Make this Beef Thai Salad with a lean cut such as beef strip loin, sirloin, or flank steak, thinly sliced. Serves four to five.
Beef Thai Strips:
- 1 tbsp (15 mL) EACH cornstarch and soy-sauce (sodium-reduced)
- 1 tbsp (15 mL) EACH minced gingerroot and fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 mL) EACH sesame oil and Asian Chili Sauce (Thai sweet chili sauce)
- 1 lb (500 g) lean beef, thinly sliced
Salad:
- 8 cups (2 L) torn romaine lettuce
- 4 tsp (20 mL) canola oil
- 1 cup (250 mL) halved grape tomatoes
- 1/2 cup (125 mL) EACH julienned cucumber, sweet yellow pepper, and red onion
Chili-Lime Vinaigrette:
Whisk together the following ingredients and hold for main recipe.
- 1 tsp (5 mL) grated lime rind
- 1/4 cup (50 mL) fresh lime juice
- 2 5bsp (30 mL) rice vinegar
- 1 tbsp (15 mL) EACH soy sauce and liquid honey
- Dash Asian chili sauce
Directions:
- Combine first seven ingredients in medium bowl. Add beef and toss to coat. Allow to marinate for 10 minutes. Drain and discard marinade.
- While beef is marinating, heat 1 tsp (5 mL) canola oil in wok or large frypan over medium-high heat. Stir-fry vegetables (except lettuce) until hot and just wilted. Transfer to clean bowl.
- Heat remaining oil in same pan and stir-fry beef until browned. Add to wilted vegetables and toss to combine.
- Add Chili-Lime Vinaigrette to pan. Cook, stirring frequently over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan.
- Toss romaine lettuce with just enough hot vinaigrette to moisten, then divide among four dinner plates. Top romaine with beef-and-vegetable mixture. Drizzle remaining vinaigrette over each serving. If desired, garnish with a few chow mein noodles or sesame seeds.
Nutritional Information for Beef Thai Salad:
Per serving (with five servings): 212 Calories, 20 g protein, 9 g fat, 15 g carbohydrate, 295 mg sodium. Good source of iron (21% DV) and excellent source of zinc (50% DV) and vitamin C (93% DV).
What are the Top Beef Grades?
Canada's top beef grades are
- Canada Prime
- Canada AAA
- Canada AA
- Canada A
The US grading system, and that of other countries, is similar
- USDA Prime
- USDA Choice
- USDA Select
What's the difference between the grades? It's the degree of marbling (Marbling refers to white flecks of fat within the meat muscle. The greater the amount of marbling, the higher the grade because marbling makes the beef more tender, juicy, and flavorful)- Prime has the most marbling and is mostly sold to restaurants or exported.
Nutrition information and recipe (adapted) courtesy Beef Information Centre. Used with permission.
