Thai Waterfall Salad Recipe

ingredients

3/4 pound beef skirt steak (or ground pork, beef or turkey)
sea salt
freshly ground black pepper
1 cup Thai basil leaves (optional) torn into pieces
1/4 cup mint leaves, torn into pieces
1 red onion, thinly sliced
1 cucumber, peeled, seeded and thinly sliced
1/2 cup cilantro leaves, coarsely chopped
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon dried red pepper flakes
1 pinch sugar

directions

Season steak with salt and pepper and grill over medium-high heat until browned, 30 seconds each side. Let rest 5 minutes before slicing against the grain.

If using ground meats, use a small skillet and a medium flame and slowly cook them to retain the most moisture. Place meat and juices in a bowl.

Combine warm meat with the remaining ingredients, working between your fingers to blend.

nutrition data

276 calories, 12 grams fat, 25 grams carbohydrates, 21 grams protein per serving. This recipe is low in sodium.

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