Recipe courtesy of Ann-Marie Murrell
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.
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 to 8 servings
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 to 8 servings
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.
