Description
Super quick and flavorful Thai beef salad using leftover Montreal oven roast. It’s perfect for a busy workday lunch or dinner.
Ingredients
Units
Scale
- 8 ounces roast beef (Montreal oven roast), sliced
- 3 cups Romaine lettuce
- 1/2 cup cherry tomatoes, halved
- half cucumber, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
For the salad dressing:
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce
- 2 teaspoons fish sauce
- 1 medium clove garlic, minced
- 3/4 teaspoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
Instructions
- Combine beef, lettuce, tomatoes, cucumber, cilantro, mint, and basil in a large mixing bowl.
- Mix all salad dressing ingredients in a small bowl and pour over the beef salad. Toss until the dressing is well distributed through the entire salad. Divide the salad into two portions and serve.
Nutrition
- Serving Size: 1
- Calories: 339
- Sugar: 8.1g
- Sodium: 1235mg
- Fat: 14.7g
- Saturated Fat: 3.3g
- Carbohydrates: 14g
- Fiber: 2.8g
- Protein: 37.4g
- Cholesterol: 101mg
