Thai beef salad, take it off food #4

Name: Thai beef salad, take it off food #4
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: en
Ingredients: 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

Main Dish

4 servings

30 min

20 min

Very Easy

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Ingredients

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

Preparation

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.

DDesign Wine and Dine

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