Thai Beef Salad
Contributed by: News Canada
(NC) - This recipe, will fulfil your Thai take-out craving, with the added benefits of protein, fibre and vitamins.
- 1/4 cup (50 mL) sweet chili sauce
- 1/4 cup (50 mL) peanut oil
- 2 tbsp (25 mL) grated or minced ginger root
- 4 tsp (20 mL) peanut butter
- 2 cloves garlic, minced
- 1 medium hot red chili, seeded and minced
- 2 tbsp (25 mL) chopped fresh coriander
- Finely grated rind and juice of 1 medium lime
In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup (50 mL) for salad dressing; cover and refrigerate.
In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.
- 1-8 oz (250 g) striploin steak
- Pinch of salt and black pepper
- 2 tbsp (25 mL) red wine vinegar
- 1 lb (500 g) mixed baby salad greens
- 1 large yellow pepper, cut in julienne strips
- 1/4 cup (50 mL) chopped peanuts
- 8 cherry tomatoes, quartered
Preheat barbecue to medium-high heat.
Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. 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.
Meanwhile, in a large bowl whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper to bowl; toss to coat. Lightly season with salt and pepper and transfer to serving platter.
Slice steak thinly and fan slices around salad. Sprinkle with peanuts and cherry tomatoes and serve.
*The Peanut Bureau of Canada is the Canadian information office of the American Peanut Council
Serving Size: Makes 2 Servings