Cambodian Beef Salad with Fresh Herbs and Lime Dressing
A refreshing salad featuring marinated beef with crisp vegetables and a bright lime-cilantro dressing. This Asian recipe, ready in about 15 minutes, pairs flank steak, lime juice, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz flank steak
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 Thai chili
- 2 tbsp green onions
- 1/2 cup fresh mint
- 1/4 cup fresh cilantro
- 2 cups iceberg lettuce
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Thinly slice 8 oz flank steak against the grain. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, and 1 finely sliced Thai chili until sugar dissolves.
- Step 2: Place sliced steak in a bowl and pour dressing over it. Toss to coat and marinate for 5 minutes.
- Step 3: Add 2 tbsp sliced green onions, 1/2 cup fresh mint leaves, and 1/4 cup fresh cilantro to the bowl. Gently toss to combine.
- Step 4: Serve the salad on a bed of 2 cups torn iceberg lettuce leaves, ensuring all ingredients are evenly distributed.
