Diabetes Forecast

Thai Beef Salad

Robyn Webb says: This recipe is courtesy of the chefs at the Peninsula Hotel in Bangkok. After one bite of the chef’s beef salad, I asked our waiter to summon the chef so I could learn about the fabulous exotic flavors in the dish. The chef was more than happy to introduce me to the world of chilies, fish sauce, and more.

Per Serving

Thai Beef Salad

Makes: 6 servings
Serving Size: 3/4 cup
Calories 300
Fat 15 g
Saturated Fat 3.3 g
Carbohydrate 21 g
Fiber 3 g
Sugars 7 g
Cholesterol 40 mg
Sodium 450 mg
Potassium 480 mg
Protein 20 g
Phosphorus 220 mg
Choices: Starch 1, Nonstarchy Vegetable 1, Lean Protein 2, Fat 2
  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes


4 oz. Udon noodles
1 lb. flank steak, trimmed of excess fat, brought to room temperature
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 Tbsp. peanut oil
3 Tbsp. lime juice
1/2 Tbsp. fish sauce
1 Tbsp. brown sugar
1/4 tsp. chili puree with garlic
1 cup sliced red onion
1 cup thinly sliced red pepper
1 cup thinly sliced cucumber
1/3 cup chopped scallions
4cupstorn romaine lettuce leaves
1/4cupchopped unsalted peanuts


  1. Cook the noodles according to the package directions. Drain and set aside.
  2. Sprinkle both sides of the beef with the salt and pepper. Coat an outdoor grill rack with cooking spray and set the rack 6 inches above the heat source. Set the grill to medium high. Alternatively, coat an indoor grill pan with cooking spray and set it on medium-high heat. Place the beef on the rack and grill for about 6 to 7 minutes per side. Place the beef on a plate, cover it loosely, and let it stand for 10 minutes. Cut the beef diagonally across the grain into thin slices.
  3. Combine the dressing ingredients. Add the beef, red onion, red pepper, cucumbers, scallions, and udon noodles. Add the dressing and toss well. Serve on the lettuce and top with the peanuts.

Adapted from The Perfect Diabetes Comfort Food Collection by Robyn Webb.


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