 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Thai Beef Salad Ingredients:
1 romaine lettuce, small head |
1 red leaf lettuce, small head |
1 belgian endive |
3/4 cup oil, divided |
1/4 cup fresh lime juice, divided |
3 tablespoons soy sauce, divided |
1 lb beef, strips |
1 fresh gingerroot, grated (1-inch piece) |
1 tablespoon brown sugar |
2 garlic cloves, minced |
3 jalapenos, minced |
1/4 cup cilantro, chopped |
3 tomatoes, wedged |
2 green onions, chopped |
Directions:
1. Tear romaine lettuce, red leaf lettuce, and Belgian endive into bite-size pieces.
2. In small bowl, combine 2 tablespoons oil, 2 tablespoons lime juice, and 2 tablespoons soy sauce.
3. Add beef strips; stir; marinate at least 1 hour at room temperature.
4. In food processor, combine 1/2 cup oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, ginger, brown sugar, garlic and jalapenos; puree.
5. Reserve marinade.
6. Stir-fry beef in 2 tablespoons oil until just browned.
7. Mix reserved marinade with dressing.
8. Top greens with beef.
9. Pour dressing into a wok; stir to heat; mix in beef juices.
10. Pour hot dressing over salad.
11. Add cilantro, tomatoes, and green onions; toss.
|
|