Crispy Thai beef salad with ginger-lime dressing
Unsweetened lime juice
¼ fl oz
Packed brown sugar
2 tsp, fresh, peeled and grated
Sriracha chili sauce
Uncooked lean beef round
16 oz, trimmed and thinly sliced (1-pound)
Cooked green cabbage
3 cup(s), shredded, Napa, sliced
Uncooked red onion(s)
1 small, thinly sliced
½ cup(s), matchstick-cut
½ cup(s), fresh
¼ cup(s), fresh, chopped
Unsalted dry roasted peanuts
¼ Tbsp, finely chopped
- To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger, and Sriracha in a small bowl.
- Put the beef in a large bowl and drizzle with 1 tablespoon of the dressing; toss until coated evenly. Spray a nonstick grill pan or large nonstick skillet with nonstick spray and set over medium-high heat. Place some of the slices of beef on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with the remaining beef, transferring it to a large plate.
- Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with the remaining dressing. Yields 1 1/4 cups per serving.