Thai Beef Salad

Total Time:
1 hr
Prep:
1 hr

Yield:
4 servings

Ingredients
  • FOR THE SALAD:
  • 3/4 pound roast beef (from deli counter), thinly sliced
  • 1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
  • 1 (14-ounce) can bean sprouts, well drained
  • 1 (10-ounce) can diced tomatoes with green chilies, well drained
  • 1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
  • FOR THE DRESSING:
  • 2 tablespoons vegetable oil
  • 2 tablespoons Asian roasted sesame oil
  • 2 tablespoons soy sauce
  • 1 large garlic clove, finely minced
  • 1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
  • 1 tablespoon minced fresh ginger
  • 1/2 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Salt, to taste
Directions

Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.


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