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Thai Beef Salad Recipe

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This recipe for Thai Beef Salad, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Schmid
Added: Sunday, June 21, 2009



½ cup fresh lime juice
¼ cup chopped fresh cilantro
2 Tbsp brown sugar
2 Tbsp Thai fish sauce
2 Tbsp chili paste with garlic
2 cloves garlic, minced
1 ½ lb flank steak


1 ½ cups red onion, vertically sliced
6 cups torn romaine lettuce
1 ¼ cup thinly sliced English cucumber
2 Tbsp chopped fresh mint
4 plum tomatoes, each cut into 6 wedges

Combine first 6 ingredients, stirring until sugar dissolves. Set half of lime mixture aside. Combine other half of lime mixture and steak in large zip-top plastic bag, seal. Marinate in refrigerator for 10 minutes, turning once. Remove steak from bag, discard marinade. Place steak on BBQ, cook for 6 minutes on each side or until desired degree of doneness is reached. Cut steak diagonally across grain into thin slices. Heat a large non-stick skillet coated with cooking spray over medium high heat. Add onion, sauté 3 minutes. Add tomatoes, sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl and toss gently. Top salad with meat and drizzle with lime mixture.




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