Thai Kitchen

Thai Beef Salad


Thai Vinaigrette:

1/4 cup fresh lime juice

1/4 cup rice vinegar 

1/4 cup sugar

1 tablespoon Thai Kitchen® Premium Fish Sauce

2 teaspoons minced garlic


1 package (5 ounces) spring mix salad greens

1 medium tomato, slied

1/2 cup sliced cucumber

1/4 cup thinly sliced red onion

1/2 recipe cooked Roasted Chili Flank Steak or 12 ounces leftover cooked steak, cut into thin slices

Cooking Instructions:

FOR the Thai Vinaigrette, mix all ingredients in small bowl until well blended.

DIVIDE salad greens and vegetables evenly among 4 plates. Top with steak slices. Drizzle with Thai Vinaigrette.


Nutrition Information Per Serving: 287 Calories, Fat 11g, Protein 26g, Carbohydrates 21g, Cholesterol 68mg, Sodium 533mg, Fiber 2g