Thai Beef Salad
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄2 cup lime juice
- 1⁄4 cup cilantro, fresh chopped
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons chili paste with garlic
- 2 teaspoons garlic, minced
- 1 1⁄2 lbs flank steaks, trimmed
- 1 1⁄2 cups red onions, vertically sliced
- 4 plum tomatoes, each cut into 6 wedges
- 6 cups romaine lettuce, torn
- 1 1⁄4 cups English cucumbers, thinly sliced
- 2 tablespoons mint, fresh chopped
directions
- Prepare grill or broiler.
- Combine lime juice, cilantro, brown sugar, fish sauce, chile paste and garlic, stirring until sugar dissolves. Set half aside.
- Use other half to marinate the steak (in zip lock good).
- Place steak on grill or broiler pan and cook 6 minutes per side or until desired doneness.
- Let stand 5 minutes. Cut diagonally across grain into thin slices.
- Heat large nonstick skillet over medium high heat. Use splash of oil and saute onion 3 minutes.
- Add tomatoes and saute 2 minutes.
- Place onion mix, lettuce, cucumber and mint in a large bowl, toss gently.
- Divide on 6 plates and top each with 3 oz of steak. Drizzle each with 1 tbs reserved lime mixture.
- Serve Jasmine Coconut rice on the side.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.