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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/beef-thai-salad/

Beef Thai Salad

Diet Type | | Meal Type

Recipe courtesy of beefinfo.org – this recipe was prepared, tested and photograped by Traiteur I Sapori catering chef Patrizia Di Cori

Beef Thai Salad

This recipe will satisfy even your meat-and-potatoes kind of guy.

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.

Nutrient Analysis

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

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1/4 cup beef + 1 cup salad/veg

Renal and Diabetic Exchanges

2 protein, 1 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

2 thoughts on “Beef Thai Salad”

  1. 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

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