- Thai Spinach Beef Salad.jpg (34.85 KiB) Viewed 434 times
Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions, provides 207 cals, 7g fat (of which 2g saturates), 10g sugar and 0.4g salt per portion.
Ingredients
- ¼ cup lime juice
- 2 tbsp brown sugar
- 2 tbsp reduced sodium soy sauce
- 1 tsp dried basil
- 1 tsp minced fresh mint or ½ tsp dried mint
- 1 tsp minced fresh gingerroot
- 450g (1lb) beef top sirloin steak, cut into ¼ inch thick strips
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 140g (5oz) fresh baby spinach (about 6 cups)
- 1 large sweet red pepper, julienned
- ½ medium cucumber, julienned
Method
1. For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium - high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1 - 3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
2. Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing.
3. Serve immediately.
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