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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Crunchy, crisp, spicy & refreshing in hot weather. Make the dressing earlier in the day to let the flavors meld - then light the grill, slice the veggies & dinner is on! We put the helpful guests to work slicing veggies while the meat grills! Ingredients:
1/2 cup fish sauce |
1/2 cup lime juice |
1/3 cup sweet dark soy sauce |
3 tablespoons minced garlic |
3 tablespoons minced ginger |
3 tablespoons chopped coriander or 3 tablespoons cilantro |
1/2 cup chopped green onion |
1/4 cup chopped shallot |
2 tablespoons sesame oil |
4 tablespoons sweet chili sauce (mae ploy) |
2 lbs beef, any cut can be used such as the london broil used in this recipe |
1 sliced sweet onion |
4 tomatoes, wedged |
1 sliced cucumber, seedless |
4 cups fresh mung bean sprouts |
Directions:
1. Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
2. Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
3. Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
4. May present with jasmine rice or hot naan bread.
5. Use sriracha sauce (hot red chili) on the side if you would like more heat.
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