Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thai Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large tomato, cut into thin wedges
- 1 large sweet onion, cut in half and thinly sliced
- 1 cucumber, diced
- 2 green onions, chopped
- 1 lb flank steak
- 1 1/2 teaspoons salt, divided
- 2 teaspoons ground coriander, divided
- 2 small fresh Thai peppers or serrano peppers
- 1 stalk lemongrass, coarsely chopped
- 2 cloves garlic
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon rice wine vinegar
- 1/4 cup fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- mixed greens
- sliced green onions (to garnish)
- =
Directions
Combine tomato, onion, cucumber and chopped green onions.
Set aside.
Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, fish sauce, vegetable oil, and sugar in a food processor until smooth.
Chill dressing for 1 hour.
Grill steak, covered with grill lid, over medium-high heat (350°-400°F) for 6 minutes on each side or to desired degree of doneness.
Let stand 5 minutes.
Thinly slice steak.
To serve, place steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.
Serve over salad greens; garnish with sliced green onions, if desired.