Description
A perfect replica of a signature Thai beef salad
Ingredients
Scale
for the salad
- 8 oz (225 grams) flank steak
- 3 cups (700 mL) of mixed greens
- 1 tomato, sliced
- 1 green onion, sliced
- 1 small cucumber, shredded or sliced
- 1 carrot, shredded
- 1/2 of red onion, sliced
for the Marinade
- 2 T vegetable oil
- 1 T soy sauce
- 1 T sherry
- 1 clove garlic, minced
- 1 T freshly minced ginger
for the dressing
- 1/4 cup (60 mL) soy sauce
- juice from 1 lime
- 1 tsp freshly minced ginger
- 1 tsp sesame oil
- 1 tsp grated orange rind
- 1 tsp Dijon mustard
- 1 tsp chili garlic, sriarcha, or tobasco sauce
- pinch sugar
Instructions
- Combine ingredients for marinade.
- Marinate meat for at least 30 minutes.
- Broil beef for 5 minutes on HI and let rest 10 minutes before slicing against the grain.
- Combine ingredients for the dressing and toss, if you wish, with salad ingredients listed above. Or, assemble salads and dress plates individually.