Recipes

Thai Beef Salad

Beef  Main Dish  Misc. Salad 

• Servings: 8- 10
• 1 1/2 lbs flank or tri tip steak, sliced thin
• 1 tsp minced garlic
• 1 TBSP sesame oil
• 1/4 cup soy sauce
• 2 tsp sugar
• 1/2 green onions, bias cut
• 1 tsp white pepper
• 1/2 cup chopped mint
• 1/4 cup chopped lemon grass, sliced thin
• 1 package cellophane noodles, cooked and drained
• 2 carrots, julienned
• 1 red bell pepper, julienned
• 1 cucumber, peeled, bias cut
• 1/3 cup soy sauce
• 1/4 cup olive oil
• salt and pepper to taste

1. In a bowl combine the steak, garlic, sesame oil, soy sauce(1/4 cup), sugar, green onions and white pepper.

Mix to coat the meat and then let sit while preparing noodles.

2. To cook the noodles, bring a large pot of water to a boil.

Add the noodles and stir.

Let them cook about 3 minutes.

Drain and refresh in cold water.

3. Pour the olive oil into a large saute pan. Saute the carrots and the red bell pepper strips until crisp tender.

4. Cut the noodles with a pair of kitchen scissors.

Combine the noodles, vegetables, soy sauce(1/3 cup), cucumber and salt and pepper to taste. Set aside.

5. In large saute pan, place the meat mixture. Saute until meat is just about medium well.

Stir in the mint, lemongrass, and sald and pepper to taste.

6. Place the noodles on a large decorative platter.

Arrange the meat on top.

Garnish with green onion brushes if desired.

Can be served cold or at room temperature. Serves 8-10 as a buffet item.

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