Thai Beef and Pea Shoot Salad
2
Points®
Total time: 16 min • Prep: 6 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked lean trimmed sirloin beef
1 pound(s), (1 inch thick)
Table salt
¾ tsp
Packed light brown sugar
2 Tbsp
Water
2 Tbsp
Unseasoned rice vinegar
1 Tbsp
Fish sauce
1 tsp
Fresh lime juice
2 Tbsp, juice of 1 lime
Lime zest
2 tsp, zest of 1 lime
Carrots
1 medium, seeded and cut into julienne strips
Cucumber
1 small, (about 2-oz.), seeded and cut into matchstick strips
Jicama
¼ small, cut into julienne strips (about 2 ounces)
Uncooked pea shoots
1 cup(s)
Cilantro
½ cup(s), leaves
Cooking spray
1 spray(s)
Instructions
1
Sprinkle steak with ½ teaspoon salt. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
2
Meanwhile, to make salad, whisk together brown sugar, water, vinegar, fish sauce, lime zest and juice, and remaining ¼ teaspoon salt in large bowl. Add carrot, cucumber, jicama, pea shoots, and cilantro and toss to coat well.
3
Cut steak across grain into 12 slices. Serve steak with salad.
4
Serving size: 3 slices steak and 1½ cups salad
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