Thai beef salad, take it off food #4

Main Dish
4 servings
30 min
20 min
Very Easy


Number of serving: 4
3-4 tablespoons fresh lime juice

Zest from 1/2 the lime

1 tablespoon Rice Wine Vinegar

3 tablespoons olive oil

2 tablespoons sesame oil

2-4 tablespoon soy sauce

1 tablespoon fish sauce

1-2 tablespoon brown sugar

1 hot pepper seeded and diced fine

1 tablespoon fresh ginger peeled and finely chopped

1 clove garlic, finely sliced

1 shallot thinly sliced

1 tablespoon fresh mint,basil and cilantro chopped


  • Mix all ingredients together with a whisk. Serve atop the salad. Can be made in advance.
  • We simply salt and peppered 1 lb. of skirt steak and cooked on the grill 3-4 minutes each side until medium rare. Let sit 5 minutes after cooking and cut across the grain into strips.
  • We added grilled thin asparagus and sliced plum tomatoes to 2 heads fresh, chopped Romaine lettuce.
  • Topped with the steak strips, tomato, asparagus and dressing over top. Garnished with additional mint, Thai basil, sliced scallion and thinly sliced hot pepper slices.


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