Thai Beef Salad

Ingredients

• ¼ pound flank steak (can also use chicken or go vegetarian)
• 1 ½ tbsp lime juice (fresh squeezed)
• 4 tsp cilantro (chopped)
• ½ clove garlic (minced)
• 1 ½ tsp honey
• 1 ½ tsp Thai fish sauce (if gluten-free make sure the brand of choice is gf)
• 1 ½ tsp chili paste (if gluten-free make sure brand of choice is gf)
• ¼ cup green onion (thin sliced)
• ¼ cup carrot (shredded)
• ¼ cup snap peas (sliced)
• ¼ cucumber (peeled and thinly sliced)
• 1 ½ cups romaine lettuce
• 1 ½ tsp rice vinegar
• 1 ½ tsp sesame oil
• ¾ tsp olive oil

Instructions

1. Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour marinade into a heavy-duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.
2. Heat grill and cook meat to the desired doneness (you can also broil or pan-cook the meat).
3. Thinly slice cooked meat.
4. Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.

Rate This Recipe

You must be logged in to post a comment.