"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sandy’s Thai Steak Salad Recipe

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This recipe for Sandy’s Thai Steak Salad, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Thomas Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. filet Mignon Steaks, cut into 2-inch pieces



Dressing:
2 T. fresh lime juice
6 T. canola oil
6 T. low-sodium soy sauce
4 T. packed dark brown sugar
2-3 cloves garlic, minced
1˝ in. piece of ginger minced (2 tsp)
2˝ tsp. red chili paste




Salad:
2-3 T. fresh mint chopped
2-3 T. fresh cilantro, roughly chopped
2-3 T. fresh basil, roughly chopped
˝ head of Chinese cabbage, chopped
2 carrots cut in julienne strips
1 mango cut into 1-inch pieces
1 avocado cut in 1-inch pieces
peanuts to taste
cherry tomatoes cut in half (about 10-12)
Filet Mignon grilled, med-rare & toss with dressing
1 pkg. linguini cooked & cooled, mix with dressing

Directions:
Directions:
For dressing ingredients: Whisk all ingredients together and let rest for at least 1 hour, use ˝ for salad dressing and ˝ for marinade. Add beef to ˝ of the marinade plus 4 T. lime juice & let stand for 4 hrs or overnight.

For Salad ingredients: Assemble salad with heavier ingredients on the bottom of the bowl and pasta on top, toss gently with more dressing to taste. Add steak to plate after salad is assembled.

 

 

 

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