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Thai beef Salad

Kathy Brennan and Carolone Campion
  • 15 minutes
  • Serves 4

INGREDIENTS

1 lb

Strip steak or flank steak or deli roast beef

1 tbs

Vegetable oil

Salt and pepper

1

Large head of butter lettuce torn into bite-size pieces

1/2

English cucumber halved and sliced

1/2 pint

Cherry tomatoes, halved

1/2 small

Red onion, halved lengthwise and thonly sliced

1/2 bunch

Fresh mint leaves, roughlychopped

1 bunch

Fresh cilantro leaves, roughly chopped

Handful of roasted peanuts roughly chopped

Chili lime sauce

1/4 cup

Fresh lime juice

2 tbs

Fish sauce

1 clove

Minced garlic

1

Thai chili pepper

1 tbs

Light brown sugar


NOTES

  • Chili lime sauce keeps in the refrigerator for up to two weeks.
    Everything can be made up to one day ahead. Go to step four when ready to serve/eat.

    Trang Yeh • 2019-05-05