Cold Thai Beef Salad

I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables[ I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.]

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • Dressing:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon crushed pepper, or to taste
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • Salt and freshly ground black pepper
  • Salad:
  • 2 cups leftover beef (steak, brisket, etc.), thinly sliced
  • 1 head iceberg lettuce, shredded
  • 1/2 cup mung bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 red bell pepper, julienned
  • 1/2 red or yellow onion, thinly sliced
  • 3 tablespoons fresh mint leaves, chopped
  • Sesame seeds, for garnish
Directions

To make the Dressing: Mix together all the ingredients and chill.

To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

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