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THAI BEEF SALAD
Thai Beef Salad
Quick and delicious summer supper! This salad makes a fabulous dinner when you don't feel like heating up the kitchen.
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PrintINGREDIENTS
- 1 pound shoulder tenderloin, thinly sliced
- salt and pepper, to taste
- 1 head romaine lettuce, chopped and washed
- 2 medium carrots, grated
- 1/2 cup fresh mint
- 1/2 cup thinly sliced green onion
- 1/2 cup radish sprouts
- 1/2 cup toasted peanuts
- for the dressing:
- 1 tablespoon freshly grated ginger
- juice of a lime
- 1 tablespoon low sodium soy sauce
- 3 tablespoons vegetable oil
- 1/2 teaspoon crushed red pepper
DIRECTIONS
Season the meat well on both sides and sear over high heat in a preheated cast iron pan about 30 seconds on each side or until desired doneness. Layer all salad ingredients in a large bowl. Combine dressing ingredients in a small jar and shake to combine. Drizzle over salad and serve.
RECIPE BACKSTORY
Quick and delicious summer supper! This salad makes a fabulous dinner when you don't feel like heating up the kitchen.
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