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Thai Beef Salad
Description A healthy salad that's big on taste and will satisfy everyone at the table.  Plus it's super easy.  Cook and extra steak on Sunday for a quick flavorful salad mid-week.
Ingredients
At a glance
Main Ingredient
Beef
Course
Salads
Serves
2

3/4 lb flank steak or any cut of your choice

1/4 t black pepper

3 T lime juice or to taste

1 T fish sauce, or to taste

1/4 t sugar (optional)

crushed red pepper to taste or omit for a milder dish

1/4 c finely dashed shallots

2 scallions cut into 1/4 inch pieces

1/4 c  finely chopped fresh cilantro leaves

1/4 c  finely chopped fresh mint leaves

1/2 seedless cucumber

greenleaf lettuce 

Methods/steps

Steak

preheat grill

sprinkle steak with black pepper

grill to desired doneness

Set aside and cool (if you are preparing it to serve now place in frezeer while you finish the salad)

when cool slice thinly

Salad

In a large bowl mix lime juice, fish sauce, sugar and red pepper (if you are using)

Mix until sugar has dissolved

Peel cucumber and thinly slice then cut into quarters.

Add steak, shallots, cilantro and mint and toss well.

Add lettuce and cucumbers. toss and then serve.

 

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