There are only two ounces of meat per person in this recipe, but don't worry—you won't miss a thing. A mix of spicy, sweet, and sour flavors make for a food party in your mouth. I love using flank or skirt steak because it's quick to cook, lower in fat, and is great cold. If you're a vegetarian, you can substitute tofu slices or add 2 cups of cooked edamame or other beans.
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Cook the Book: Thai Beef Salad
About This Recipe
- 8 ounces skirt or flank steak, leftover or raw
- 6 cups torn salad greens (mixed greens are nice)
- 1 cup torn fresh herb leaves (mint, cilantro, Thai basil, or a combination)
- 1/4 cup minced red onion
- 1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded, and diced
- 1 small fresh hot red chile, like Thai, or to taste, minced
- Juice of 2 limes
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
- 1/2 teaspoon sugar
If you are beginning with raw meat, start a gas or charcoal grill or heat a broiler; the rack should be about 4 inches from the heat source. Grill or broil the beef until medium rare, turning once or twice, 5 to 10 minutes, depending on the thickness; set it aside to cool.
Toss the lettuce with the herbs, onion, and cucumber. Combine all of the remaining ingredients with 1 tablespoon of water (the dressing will be thin) and use half of this mixture to toss the greens. Remove the greens to a platter, reserving the dressing.
Slice the beef thinly, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve.