From Good Housekeeping triple-tested at the Good Housekeeping Research Institute By employing deli-sliced roast beef, we've taken all the cooking time out of this sensational Thai Beef Salad recipe. Recipe Reviews Other Versions Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 105 Total Fat 2g Saturated Fat 1g Cholesterol 26mg Sodium 485mg Total Carbohydrate 9g Dietary Fiber 2g Sugars -- Protein 13g Calcium -- No-Cook Thai Beef Salad best travel tea mug Tara Donne Serves: 4 Yields: 4 main-dish servings Total Time: 15 min Ingredients U.S. Metric Conversion chart 2 limes 3 tablespoon(s) less-sodium fish sauce 1 tablespoon(s) sugar 1 bag(s) (10-ounce) romaine salad mix 1 seedless cucumber, cut lengthwise in half, then thinly sliced crosswise Display rack8 ounce(s) deli-sliced rare roast beef, cut crosswise into 1/2-inch-wide strips 1 cup(s) packed fresh cilantro (or mint leaves) 1/2 medium red onion, thinly sliced Directions From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In small bowl, prepare dressing: Combine lime peel and juice, hybrid cloud fish sauce, and sugar; stir until sugar completely dissolves. In large bowl, combine romaine salad mix, sliced cucumber, roast beef, cilantro or mint, and onion. Add dressing to bowl and toss to combine. Divide salad among 4 dinner plates.
