Crunchy Thai Beef Salad
Oct 24, 2014
Steve Giralt; Food styling by Anne Disrude; Prop styling by Shana Faust
This easy salad is full of bright flavors, and is an incredibly fresh way to serve an economical cut of beef like flank steak.
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Prep Time: 0 hours 20
Total Time: 0 hours 25
3 tbsp. fresh lime juice
1 tbsp. olive oil
1 tsp. low-sodium soy sauce
1/2 tsp. granulated sugar
fresh bean sprouts
fresh cilantro leaves
Toasted sesame seeds
- Heat the broiler. Line a broiler-proof rimmed baking sheet with nonstick foil. Season the beef with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Meanwhile, in a large bowl, whisk together the lime juice, oil, soy sauce, and sugar.
- Using a vegetable peeler, peel long strips of carrot (turning the carrot as you peel it) into the dressing mixture. Add the cabbage, bean sprouts, scallions, and chili and toss to coat. Gently toss with the greens, cilantro, and steak. Sprinkle with sesame seeds, if desired.
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Date: 29.11.2018, 22:42 / Views: 94383