Description
A recipe for Thai Beef and Cucumber Salad

Ingredients

• 1 pound beef top round steak or 1 pound beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick
  
• 1 English or hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
  
• 1 teaspoon olive oil
  
• 1 cup halved grape tomatoes
  
• 2 tablespoons chopped fresh cilantro
  
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
• Beef Marinade:
  
• 1/3 cup reduced sodium soy sauce
  
• 1/4 cup creamy peanut butter
  
• 1 tablespoon minced fresh ginger
  
• 1 teaspoon minced garlic
  
• Cucumber Marinade:
  
• 1/4 cup rice vinegar
  
• 2 tablespoons sugar
  
• 1 tablespoon minced fresh ginger
  
• 1 tablespoon fresh lime juice

Preparation
Total preparation and cooking time: 45 minutes |Marinating time: 30 minutes to 2 hours

1. Cut beef steak lengthwise in half, then crosswise into 1/8- inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside.

3. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

4. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.

Nutrition
Nutrition information per serving, using beef top round: 281 calories, 12g fat, 61mg cholesterol, 484mg sodium, 10g carbohydrate, 2.3g fiber, 32g protein, 6.9mg niacin, 0.5mg vitamin B-6, 1.5mcg vitamin B-12, 2.8mg iron, 5.2mg zinc

Serves
Makes 4 servings

Variations
no information available