Recipes and Cooking Thai-Inspired Beef and Cucumber Salad 5.0 (1) 1 Review Top this beef and veggie salad with fresh mint and, for heat-lovers, serrano pepper rings. By Tara Bench Tara Bench Facebook Instagram Website Tara has created thousands of original recipes that inspire people to spend more time in the kitchen, and enjoy food with friends and family. She earned her undergraduate degree in Culinary Arts and Journalism at Utah State University, after having also studied at Brigham Young University in Utah. She has over 20 years of experience working as a food editor at Martha Stewart Living and Ladies' Home Journal magazines, and her own website. Tara is the author of Live Life Deliciously: Recipes For Busy Weeknights And Leisurely Weekends, and creates delicious recipes and beautiful food styling for magazines, books, television and food brands.Tara has shared recipes and cooking tips on the Today Show, the Martha Stewart show, Fox and Friends, KSL Studio 5, the Food Network. Learn about BHG's Editorial Process Published on May 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 3 hrs 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 limes (2 teaspoons zest, 6 tablespoons juice) 3 tablespoon fish sauce 2 tablespoon soy sauce 2 tablespoon toasted sesame oil 1 teaspoon sugar 2 small garlic cloves, minced 1 ¼ pound beef flank steak 6 ounce haricots verts (thin green beans) or green beans 5 cup thinly sliced English cucumbers ¾ cup chopped fresh cilantro leaves ½ cup thinly sliced shallots 2 tablespoon chopped Thai basil or basil 2 tablespoon chopped fresh mint ¼ cup chopped peanuts 1 serrano pepper, thinly sliced and seeded if desired Directions In a medium bowl whisk together lime juice and zest, fish sauce, soy sauce, sesame oil, sugar, garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour 1/2 cup of the dressing into a large resealable plastic bag. Add steak to bag; seal and massage to coat. Marinate in the refrigerator 3 to 4 hours. Set aside remaining dressing. Drain and discard marinade from steak. Grill steak, covered, over medium-high 12 to 16 minutes or until desired doneness (145°F for medium), turning once. Transfer to a cutting board; tent with foil. Let stand 10 minutes. Blanch haricots verts in boiling water 1 minute. Immediately plunge into ice water to cool; drain. Thinly slice steak. Arrange on plates with haricots verts, cucumbers, cilantro, shallots, basil, and mint. Drizzle with reserved dressing. Top with peanuts and serrano pepper. Serves 4. Rate it Print Nutrition Facts (per serving) 333 Calories 15g Fat 15g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 333 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 85mg 28% Sodium 641mg 28% Total Carbohydrate 15g 5% Total Sugars 6g Protein 36g Vitamin C 15.4mg 77% Calcium 98mg 8% Iron 4mg 22% Potassium 970mg 21% Folate, total 79.8mcg Vitamin B-12 1.3mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.