Thai Beef Salad
This is my take on an Asian favorite. The salad is really easy to put together and a great way to use up leftover steak.
Total Time: 35 minutes
Makes: 6-8 servings
Ingredients
Dressing:- 1 large bunch fresh cilantro
- Juice from 2 limes (about 6-7 tablespoons)
- 2 garlic cloves, finely minced
- ¼ cup spring roll dipping sauce (I like the Mae Ploy brand)
- ¼ cup Asian style salad dressing (sesame or Chinese chicken)
- 1 tablespoon Thai or Vietnamese fish sauce
- Pinch of salt and black pepper
- 1 large head romaine lettuce, washed and cut into bite-sized pieces
- ½ head Napa/Chinese cabbage, sliced into thin strips
- 2 cups rough chopped watercress
- ½ red onion, thinly sliced
- 3 Roma tomatoes, diced
- 1 large Japanese cucumber, thinly sliced on the diagonal
- 1 bunch of mint, leaves only, roughly chopped
- ½ cup chopped roasted peanuts
- ½ cup fried shallot (usually found in Asian markets, can substitute crushed French fried onions)
- 6 oz. grilled steak, thinly sliced
- Fresh cilantro for garnish
Directions
Combine all the dressing ingredients in a food processor or blender and pulse until the cilantro is finely minced. Toss the lettuce, cabbage, watercress, onion, tomatoes, cucumber, and mint in a large bowl. Top with chopped peanut, fried shallot and steak. Garnish with extra cilantro for a beautiful presentation. Drizzle with the dressing and serve.Recipe created by Personal Chef Michi Harris
