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Uncategorized / Thai Beef Salad

Thai Beef Salad

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This fresh salad is full of so many textures and flavors, it’s sure to be a crowd-pleaser. I like leftovers for lunch the next day too.

Thai Beef Salad

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Ingredients Method

Ingredients
  

Salad:
  • 2 cups Napa cabbage chopped fine
  • 6 cups mixed greens
  • 1/2 cucumber halved crosswise, seeded and sliced
  • 4 scallions sliced on the diagonal
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 avocado cubed
  • 2 Tbsp chopped peanuts
  • 1 cup cooked whole wheat spaghetti
  • 1 lb. flank steak
  • salt & pepper
Dressing:
  • 3 tsp low sodium soy sauce
  • 1/2 tsp sriracha chile sauce
  • 1/4 tsp sugar
  • 1 tsp fresh ginger root grated
  • 1 clove garlic minced
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil

Method
 

  1. Prepare salad by combining all vegetables, herbs, avocado and peanuts in a large bowl. Set aside.
  2. Make dressing by combining soy, sriracha, sugar, ginger, garlic and rice wine vinegar. Slowly whisk in sesame oil to emulsify. Set aside.
  3. Preheat your grill over medium heat. Season flank steak with salt and pepper. Spray grill with Pam and grill for 6-7 minutes per side.
  4. Remove from grill, tent with foil and let rest for 10 minutes.
  5. Meanwhile, cook spaghetti according to directions. Drain then rinse with cold water until noodles have chilled, or do this earlier and place noodles in the refrigerator.
  6. Slice flank steak into thin strips. Add to salad.
  7. Add dressing and toss to mix. Serve on chilled plates.

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