Thai Beef & Cucumber Salad
Give Top Round Steak slices a quick dip in a flavorful marinade before stir frying. Meanwhile, a cool cucumber salad gets prepared to round out the meal.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 14
Ingredients
Beef Marinade:
Cucumber Marinade:
Preparation
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Step 1
Cut beef Top Round Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: 1 pound beef Ranch Steaks, cut 3/4 inch thick, may also be used.
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Step 2
Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside.
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Step 3
Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
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Step 4
Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
Nutrition Information
281 Calories
3g SAT FAT
32g PROTEIN
2.8 mg IRON
5.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using beef top round: : 281 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 61 mg Cholesterol; 484 mg Sodium; 10 g Total Carbohydrate; 2.3 g Dietary Fiber; 32 g Protein; 2.8 mg Iron; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 33.9 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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