Beef Thai Salad

This aromatic warm Thai salad is a delicious way to eat veggies in the colder season.  Everything is prepared in a wok or fry pan.  The sweet, tangy and spicy dressing adds an extra punch to this beef salad.

RatingDifficultyBeginner

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Yields5 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 Marinade:
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) fresh lime juice
 2 cloves garlic, minced
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) Asian chili sauce
 1 lb (500 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced
 Chili-Lime Vinaigrette:
 1 tsp (5 mL) grated lime rind
 1/4 cup (50 mL) fresh lime juice
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) EACH sodium-reduced soy sauce and liquid honey
 Dash Asian chili sauce
 Salad:
 4 tsp (20 mL) canola oil, divided
 1 cup (250 mL) halved grape tomatoes
 ½ cup (125 mL) julienned cucumber
 ½ cup (125 mL) julienned sweet yellow pepper
 ½ cup (125 mL) julienned red onion
 8 cups (2 L) torn romaine lettuce

1

Marinade:

2

Combine cornstarch, soy sauce, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.

4

Vinaigrette:

5

Whisk together all ingredients in a small bowl. Set aside. (Makes 1/2 cup (125 mL)) vinaigrette.

7

To make salad:

8

Heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine. Set aside.

10

Add prepared vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle any remaining vinaigrette over each serving

Ingredients

 Marinade:
 1 tbsp (15 mL) cornstarch
 1 tbsp (15 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) fresh lime juice
 2 cloves garlic, minced
 1 tsp (5 mL) sesame oil
 1 tsp (5 mL) Asian chili sauce
 1 lb (500 g) Beef Strip Loin, Top Sirloin or Flank Steak, thinly sliced
 Chili-Lime Vinaigrette:
 1 tsp (5 mL) grated lime rind
 1/4 cup (50 mL) fresh lime juice
 2 tbsp (30 mL) rice vinegar
 1 tbsp (15 mL) EACH sodium-reduced soy sauce and liquid honey
 Dash Asian chili sauce
 Salad:
 4 tsp (20 mL) canola oil, divided
 1 cup (250 mL) halved grape tomatoes
 ½ cup (125 mL) julienned cucumber
 ½ cup (125 mL) julienned sweet yellow pepper
 ½ cup (125 mL) julienned red onion
 8 cups (2 L) torn romaine lettuce

Directions

1

Marinade:

2

Combine cornstarch, soy sauce, ginger root, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes. Discard marinade.

4

Vinaigrette:

5

Whisk together all ingredients in a small bowl. Set aside. (Makes 1/2 cup (125 mL)) vinaigrette.

7

To make salad:

8

Heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned and cooked. Add to wilted vegetables; toss to combine. Set aside.

10

Add prepared vinaigrette to pan. Cook and stir over medium heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle any remaining vinaigrette over each serving

Beef Thai Salad
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