Thai Beef Salad

This is my take on an Asian favorite. The salad is really easy to put together and a great way to use up leftover steak.

1 large bunch fresh cilantro
juice from 2 limes (about 6 to 7 tablespoons)
2 clove garlic (finely minced)
¼ cup spring roll dipping sauce (I like the Mae Ploy brand)
¼ cup Asian style salad dressing (sesame or Chinese chicken)
1 tbsp. Thai or Vietnamese fish sauce
pinch salt
pinch black pepper
1 large head romaine lettuce (washed and cut into bite-sized pieces)
½ head Napa/Chinese Cabbage (sliced into thin strips)
2 cup watercress (chopped)
½ red onion (thinly sliced)
3 Roma tomatoes (diced)
1 large Japanese cucumber (thinly sliced on the diagonal)
1 bunch mint (leaves only, roughly chopped)
½ cup roasted peanuts (chopped)
½ cup fried shallot (can substitute French fried onions)
6 oz. grilled steak (thinly sliced)
fresh cilantro (for garnish)

Combine all the dressing ingredients (fresh cilantro, lime juice, spring roll dipping sauce, Asian style salad dressing, fish sauce, salt, and black pepper) in a food processor or blender and pulse until the cilantro is finely minced. Toss the lettuce, cabbage, watercress, onion, tomatoes, cucumber, and mint in a large bowl. Top with chopped peanut, fried shallot and steak. Garnish with extra cilantro for a beautiful presentation. Drizzle with the dressing and serve.

Recipe By:

Chef Michi Holland

Prep + Cook Time:

35 mins

Serving Size:

6 Servings

As featured in…

Aug. 26, 2009 Coupon Book