Thai Beef Salad

READY IN: 1hr 30mins
Recipe by Gilcat2

Thai Beef Salad

Top Review by AWinPA

I made a few changes: used only romaine lettuce, added very thinly sliced red & yellow bell pepper (used 1/2 of each--they were very large peppers) and some matchstick carrots. The color and taste of these veggies is worth it. I also added just under 1/4 cup chopped fresh mint. I used only one tomato. I was remembering another recipe I used to have for this dish, which had the above items. I always loved it, but my husband did not. After making this version with the changes above, we found one that we both like. Thanks for sharing; it's a keeper!

Ingredients Nutrition

Directions

  1. Tear romaine lettuce, red leaf lettuce, and Belgian endive into bite-size pieces.
  2. In small bowl, combine 2 tablespoons oil, 2 tablespoons lime juice, and 2 tablespoons soy sauce.
  3. Add beef strips; stir; marinate at least 1 hour at room temperature.
  4. In food processor, combine 1/2 cup oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, ginger, brown sugar, garlic and jalapenos; puree.
  5. Reserve marinade.
  6. Stir-fry beef in 2 tablespoons oil until just browned.
  7. Mix reserved marinade with dressing.
  8. Top greens with beef.
  9. Pour dressing into a wok; stir to heat; mix in beef juices.
  10. Pour hot dressing over salad.
  11. Add cilantro, tomatoes, and green onions; toss.

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