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Thai Beef Salad Recipe

Servings: 4

This fragrant and delicious salad is light and refreshing and offers a different burst of flavor with each bite.

Marinade:

  • 3 garlic cloves, chopped
  • 2 Tbsp. chopped fresh ginger
  • 2 Tbsp. Asian fish sauce
  • 1 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 1/4 cup unsweetened coconut milk
  • 1 tsp toasted sesame oil
  • 1 Tbsp. olive oil
  • 1 Tbsp. chili-garlic sauce
  • 1 flank steak, about a pound

Vinaigrette:

  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. rice wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. finely chopped lime zest
  • 1 tsp. sugar
  • 1/2 cup olive oil
  • Salt & pepper

Salad:

  • 6-8 cups mixed greens
  • 1 cup finely sliced, peeled cucumber
  • 1 cup shredded carrots
  • 1/2 cup finely sliced red bell pepper
  • 1/4 cup chopped scallions
  • 1 cup fresh mango slices
  • 1/4 cup fresh torn basil leaves
  • 1/4 cup fresh torn mint leaves
  • 1/4 cup fresh torn cilantro leaves
  • 1/2 cup roasted and salted peanuts, roughly chopped

Preparation:

  1. Combine all marinade ingredients in a blender and mix together.
  2. In a large, plastic zipper bag, combine marinade and steak. Seal bag, pressing out excess air.
  3. Let steak marinate in refrigerator for a minimum of 4 hours and up to 8 hours.
  4. Just before cooking steak, preheat grill or broiler on high.
  5. Make vinaigrette by combining the first 5 ingredients and then slowly whisking in the olive oil. Season with salt and pepper to taste.
  6. When ready to cook steak, discard marinade and grill steak on a hot grill or broil in oven, a few inches away from the heat, for about 10-12 minutes.
  7. Transfer steak to a cutting board and let stand 5 minutes.
  8. While steak is resting, toss together salad ingredients and vinaigrette.
  9. Divide salad among 4 plates and top with slices of steak.
  10. Garnish salad with chopped peanuts.

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