Thai-Style Beef Salad

Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup fish sauce
• 1⁄2 cup lime juice
• 1⁄3 cup  sweet dark soy sauce
• 3  tablespoons  minced garlic
• 3  tablespoons  minced ginger
• 3  tablespoons  chopped  coriander or 3  tablespoons cilantro
• 1⁄2 cup  chopped green onion
• 1⁄4 cup  chopped shallot
• 2  tablespoons  sesame oil
• 4  tablespoons  sweet chili sauce (mae ploy)
• 2  lbs beef, any cut can be used such as the London broil used in this recipe
• 1  sliced sweet onion
• 4  tomatoes, wedged
• 1  sliced cucumber, seedless
• 4  cups  fresh mung bean sprouts

Directions

1. Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
2. Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
3. Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
4. May present with jasmine rice or hot naan bread.
5. Use sriracha sauce (hot red chili) on the side if you would like more heat.