Thai Beef Salad

Simply delicious with an ideal balance of spicy – sweet – sour – salty. There is no oil in my recipe (none needed) which makes it extremely good for you! Just packed with flavor and goodness and what I go for when I’m trying to pay attention to eating very clean and very healthy foods.

Thai Marinade and Dressing Recipe:  (Makes two large dinner servings, or four lunch servings)

• 2 large cloves garlic, minced
• 6 fresh Thai chili peppers (substitute jalapenos chilies but use fewer), de-seeded and minced
• 1/2 teaspoon dried mint or 6 large leaves fresh, minced
• 2 large fresh basil leaves, minced
• 1 tsp sugar
• 1/8 cup (about 5 tbsp) fish sauce
• 2 limes, juiced
• Freshly ground black pepper

Directions:

Whisk all of the above ingredients together.

Marinate the beef with about 1/8 of a cup of the dressing for one hour. 

Remove from the marinade but do not pat dry.

Broil the beef, turning once, until it is cooked to rare or at most medium.

Allow to cool enough to handle, then slice very thinly against the grain. While cooking and cooling the beef, prepare the rest of the salad ingredients.

Thai Salad Recipe Ingredients:

• 1/2 lb lean beef steak, such as a shell siriloin, marinated, broiled and sliced thinly
• 2 cups + lettuce leaves, torn
• 2 tomatoes, cut into bite sized pieces
• 1 cucumber, peeled and deseeded (unless it is a hothouse cuke)
• 2 shallots, sliced (or 1 small onion)
• Fresh cilantro for garnish
• Fresh basil for garnish

Toss the cucumber, shallots and tomatoes in some of the dressing, place on top of  the lettuce and arrange the beef slices on top of that.

Pour more dressing on top and add the fresh basil and cilantro for people to tear up and add as they please. INCREDIBLE!!!