My brother received a recipe from a lady at work for Thai Beef Salad. He immediately turned it over to me asking if I would make it and let him know how it is. I wasn't sure about the ingredients, but after a week I decided to go for it. I made some changes to the recipe including adding noodles and cucumber to the salad which I think helped to make it more filling.
Thai Beef Noodle Salad (adapted from a recipe given to me by my brother)
16 oz. beef (we used flank steak)
2 T. garlic, minced
1 head lettuce
1 cucumber
1 c. spaghetti noodles, cooked
For the dressing:
3 T. fresh lemon juice
2 T. fresh chopped mint2 T. garlic, minced
1 T. sesame oil
1 t. salt
1. Place the beef in a freezer bag. Add 1 T. sesame oil, 1 T. olive oil, 2 T. garlic. Marinate for at least 4 hours.
2. Mix all ingredients for the dressing and whisk until oils are well incorporated. Place in refrigerator until ready to use.
3. Put the cooked spaghetti noodles in a bowl with soy sauce. Let the noodles soak in the sauce for at least 10 minutes before serving.
4. Place the lettuce, tomato, cucumber, green onions, and chilies onto 4 plates. Top with noodles that were in the soy sauce.
5. Heat a skillet over medium heat. Take out the marinated steak and cooke 3-4 minutes per side. Remove from heat and slice thinly. Place steak on top of salads.
6. Pour dressing over top of salads and enjoy!
Candace
This sounds soooo good! I have a mild addiction to Asian food so I know that I would love this recipe. The presentation is so beautiful too!
Brittany @ Real Sustenance
Oh MAN! This looks so GOOD. I think I might make it for Lunch today!!!
Thanks for sharing this at this weeks Seasonal Sunday event. 🙂 🙂