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Thai Beef Salad by Sabo

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  • Thai Beef Salad by Sabo

    Thai Beef Salad


    For the Steak~~~
    Marinate; Grill:
    1 lb. flank steak
    cup low-sodium soy sauce
    cup rice vinegar
    2 T. brown sugar
    1 T. toasted sesame oil

    For the Vinaigrette~~~
    cup fresh lime juice
    2 T. fish sauce
    2 T. brown sugar
    1 T. fresh ginger, peeled, minced
    1 t. chili garlic paste
    1 t. peanut butter

    For the salad~~~
    2 pkgs. (3 oz. each) ramen noodles, cooked (without seasoning packets), drained, and tossed with 1 T. toasted sesame oil
    1 cup fresh bean sprouts
    1 cup cucumber; seeded, cut into half-moons
    1 cup grape tomatoes, halved
    cup carrots, thinly sliced
    cup red bell pepper, seeded, diced

    Garnish with~~~
    cup coarsely chopped mint
    cup coarsely chopped cilantro
    2-3 T. dry roasted peanuts, chopped

    Marinate the steak in soy sauce, vinegar, sugar, and oil for 1-2 hours, chilled.

    Combine lime juice, fish sauce, sugar, ginger, chili paste, and peanut butter for vinaigrette. Blend until smooth. Whisk in oil until emulsified; set aside.

    Prepare noodles according to package directions (omitting seasoning packets). Drain (but do not rinse), toss with oil and set aside. Prepare vegetables and combine with noodles; prepare garnishes and set aside.

    Pre-heat grill to high. Grill steak to medium-rare 3-4 minutes per side; allow meat to rest 5 minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it) and transfer to a large serving platter.

    Garnish with herbs and peanuts. Serve at room temperature.
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