Name: Thai Beef Salad
Yield: serves 6
Ingredients: 6 tablespoons fresh lime juice (about 3 limes); 2 1/2 tablespoons Thai fish sauce (nam pla); 1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon); 1 teaspoon sugar; 2 teaspoons finely chopped fresh cilantro; 2 teaspoons finely chopped fresh mint; 4 scallions, white and pale-green parts only, thinly sliced on the diagonal; 3 shallots, thinly sliced into rings; 3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons; 12 ounces baby arugula (about 5 cups); 2 tablespoons olive oil; 1 boneless sirloin steak (1 1/2 pounds); 1/2 teaspoon coarse salt; Freshly ground pepper; 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Recipe information

Yield
serves 6

Ingredients

6 tablespoons fresh lime juice (about 3 limes)

2 1/2 tablespoons Thai fish sauce (nam pla)

1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)

1 teaspoon sugar

2 teaspoons finely chopped fresh cilantro

2 teaspoons finely chopped fresh mint

4 scallions, white and pale-green parts only, thinly sliced on the diagonal

3 shallots, thinly sliced into rings

3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

12 ounces baby arugula (about 5 cups)

2 tablespoons olive oil

1 boneless sirloin steak (1 1/2 pounds)

1/2 teaspoon coarse salt

Freshly ground pepper

1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Preparation

Step 1
Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
Step 2
Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.
Step 3
Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices.
Step 4
Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.
Fit to eat recipe
Step 5
(Per serving)
Step 6
Calories: 382
Step 7
Fat: 26g
Step 8
Cholesterol: 63mg
Step 9
Carbohydrate: 12g
Step 10
Sodium: 712mg
Step 11
Protein: 26g
Step 12
Fiber: 3g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Fit to eat recipe

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes