Thai Beef Salad
With the kick of Thai spices, this dish will fulfill your take-out craving, but with the benefits of protein, fibre and vitamins. This Thai Beef Salad is a delicious, peanut-packed way to fuel up for lunch or dinner.
- Cooking time: 15 minutes
- Serves: Makes 2 servings
Ingredients
Marinade/Dressing
| 1 lime |
| ¼ cup (60 mL) peanut oil |
| ¼ cup (60 mL) sweet chili sauce |
| 2 tbsp (30 mL) ginger, grated or minced |
| 4 tsp (20 mL) peanut butter |
| 2 garlic cloves, minced |
| 2 tbsp (30 mL) fresh coriander, chopped |
| 1 medium hot red chili, seeded and diced |
Salad
| 8 oz (250 g) striploin steak striploin steak |
| salt and pepper, to taste |
| 1 lb (500 g) mixed baby salad greens |
| 1 yellow pepper, cut in julienne strips |
| ¼ cup (60 mL) peanuts, chopped |
| 8 cherry tomatoes, quartered |
| 2 tbsp (30 mL) red wine vinegar |
Directions
Marinade/Dressing:
Finely grate peel of the lime into a bowl, along with lime juice. Add remaining marinade/dressing ingredients and whisk to combine. Set aside ¼ cup (60 mL) for salad dressing; cover and refrigerate.
In a shallow dish, pour remaining marinade/dressing over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.
Salad:
Preheat barbecue to medium-high heat. Remove steak from marinade and discard any leftover marinade. Season steak with salt and pepper. Place on greased grill and cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.
Assemble the remaining salad ingredients in a large bowl. Toss with reserved salad dressing and top with sliced steak.
