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Recipes

Beef Thai Salad

Renal Diet Nutrient Analysis

  • Servings per recipe: 12
  • Serving size: 1/4 cup beef + 1 cup salad/veg

Nutrient Analysis

  • Calories: 116
  • Protein: 13g
  • Carbohydrates: 6g
  • Fibre: 1.2g
  • Total Fat: 4.3g
  • Sodium: 77mg
  • Phosphorus: 99mg
  • Potassium: 285mg

Renal and Diabetic Exchanges

2 protein, 1 veg

Ingredients

1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) EACH minced ginger root and fresh lime juice
2 cloves garlic, minced
1 tsp (5 mL) EACH sesame oil and Asian chili sauce
1 lb (454 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced

Salad:
8 cups (2L) torn romaine lettuce
4 tsp (20 mL) canola oil
1/2 cup (125 mL) halved grape tomatoes
½ cup (125 mL) EACH julienned cucumber, sweet yellow pepper and red onion

Chili-Lime Vinaigrette
1 tsp (5 mL) grated lime rind
1/4 cup (50 mL) fresh lime juice
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) EACH sodium-reduced soy sauce and liquid honey, dash Asian chili sauce.

Directions

  1. Combine cornstarch, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.
  2. Meanwhile, heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine.
  3. Whisk all Chili-Lime Vinaigrette ingredients together. Makes 1/2 cup (125 mL).
  4. Add Chili-Lime Vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten. Top romaine with beef and vegetable mixture. Drizzle remaining vinaigrette over each serving.
Beef Thai Salad, 3.6 out of 5 based on 5 ratings

Reviews

Reviewed on by

This is really a delicious meal and can be altered to what you have in the house.
Enjoyed tonight Sep 4,2016 although I stuck close to recipe it is a 5 star

    Reviewed on by

    Thanks for letting us know what you thought, Larry! We’re glad to hear you enjoyed it.