Grilled Thai Beef Salad

"When my mom started Weight Watchers (WW) she received a wonderful WW cookbook. This recipe is from the "Turn Around Program Cookbook." This is 4 servings and each serving is 3 points. Instead of a Serrano chilie I use a jalapeno, and in place of the mint I use cilantro, and replace the ginger with garlic, just for my own taste. But I wanted to post this the way it was written."
 
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Ready In:
30mins
Ingredients:
13
Yields:
8 cups
Serves:
4
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ingredients

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directions

  • Grill steak until it has an internal temperature of 145°F for medium-rare.
  • Let steak stand for 5 minute before slicing thinly against the grain.
  • Place 1/4 cup carrot,soy sauce, water, lime juice, ginger, and chilie in a food processor and process until carrots and chilie are very finely minced.
  • Mix together remaining carrots, steak, lettuce, cucumber, bell pepper, mint and onion.
  • Add processed dressing and serve.

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Reviews

  1. This was simply fantastic! I followed the instructions fairly accurately, didn't get too creative - and the results were very pleasing. The spicy dressing of course just makes the salad perfect. I've made this three times already and plan to make it a staple.
     
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