Recipe by Inspired by Home Cooks
"Seared and marinated beef is served atop a crisp lettuce and cucumber bed in this Thai-flavored salad."
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green onions, chopped
lemon grass, cut into 1 inch pieces
chopped fresh cilantro
chopped fresh mint leaves
sweet chili sauce
SPLENDA® No Calorie Sweetener, Granulated
1 1/2 pounds
(1 inch thick) steak fillet
leaf lettuce - rinsed, dried and torn into bite-size pieces
English cucumber, diced
This was excellent! I didn't have enough green onions so I substituted red onion. Wouldn't change a thing!
Very nice salad, but I halved the dressing/sauce and felt there was plenty. I also used brown sugar (to taste) rather than Splenda. I added carrots and snow peas for some extra colour and flavours.
It was really enjoyed.
I've have a recipe very similar to this and let me tell you -- the secret ingredient (that's missing from here) is shallots. One time I forgot the shallots and decided to go on and make the dish, and it totally fell short of what it usually taste like. So yes, one heaping cup of shallots goes in with the mix. And use regular sugar...
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Steak Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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