Recipe courtesy of Jean Anderson

Thai Beef Salad

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: 4 servings
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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)


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


  1. 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.