Thai Beef Salad
  • 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
  1. 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.
Quick and delicious summer supper! This salad makes a fabulous dinner when you don't feel like heating up the kitchen.