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.

Recipe courtesy of Ann-Marie Murrell

Show: Sara's Secrets

Episode: Double Duty

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

Yield:: 6 to 8 servings

Level:: Easy

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.

My Private Notes

Name: Cold Thai Beef Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 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

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Cold Thai Beef Salad

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