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Spicy Lime Beef Salad

Spicy Lime Beef Salad
Makes: 4  servings Prep 20 mins Cook 10 mins


  • 1 pound  sugar snap peas, ends and strings trimmed
  • 1 red bell pepper, quartered, cored and thinly sliced
  • 1 medium cucumber, peeled, halved lengthwise, seeded and sliced thin
  • 1 pound  skirt or flank steak
  • 1/4 teaspoon  kosher salt
  • Freshly ground black pepper
  • 3 tablespoons  vegetable oil
  • 2 shallots, thinly sliced
  • 2 tablespoons  fresh lime juice
  • 2 tablespoons  fish sauce
  • 1/2 fresh red chile (seeds and veins removed for less heat if desired), sliced crosswise
  • 1 1/2 teaspoons  sugar
  • 1 cup  grape tomatoes, halved
  • 2 tablespoons  cilantro, chopped
  • 2 tablespoons  mint leaves, chopped
  • 2 tablespoons  roasted unsalted peanuts, chopped (optional)


1. Bring a medium saucepan of water to a boil. Add the sugar snaps and boil 1 minute. Drain and cool under cold running water; drain well. Slice sugar snaps on the diagonal into 1-inch pieces. Transfer to a shallow serving bowl and add the bell pepper and cucumber.

2. Heat a medium nonstick skillet over high heat 2 minutes. Pat the steak dry and season on both sides with the salt and black pepper to taste. Add 1 tablespoon of the oil to skillet and cook steak, turning once, until seared, about 5 minutes. Transfer to a plate.

3. Pour remaining oil into skillet. Add the shallots and saute over medium-high heat until browned, 1 to 2 minutes. Stir in the lime juice, fish sauce, chile and sugar. Remove from heat.

4. Transfer steak to a cutting board; pour the juices from the plate into skillet. Thinly slice steak across the grain and return sliced meat to skillet; toss to coat.

5. Pour steak and shallot mixture over sugar snaps, bell pepper and cucumber. Garnish with the tomatoes, cilantro and mint and the peanuts if desired; serve immediately.

From FitnessMagazine.com