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Grilled Thai Beef Salad Recipe

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This recipe for Grilled Thai Beef Salad is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Flank steak
2 tbsp Fish sauce (optional)
2 tbsp LIme juice
2 tbsp Hoisin sauce
4 tsp Minced gingerroot
1 tbsp Sherry
1 Clove garlic, minced
1/2 tsp Chili paste or hot peper sauce
1/2 tsp Sesame oil
8 cups Torn red-tipped leaf lettuce
2 cups Snow peas (6oz)
1 Sweet red pepper
Half small english cucumber
1 cup Bean sprouts
1 tbsp Balsamic vinegar
1/2 tsp Granulated sugar
2 tbsp Olive oil
Directions:
Directions:
Place steak in large shallow glass dish. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and marinate in refrigerator, turning occasionally, for at least 8 hours or for up to 24 hours. Let stand at room temperature for 30 minutes.

Place lettuce in large attractive salad bowl. In small saucepan of boiling water; cook snow peas for 2 minutes or until tender-crisp. Drain and refresh under cold water; drain again, pat dry and add to salad bowl.

Seed and core red pepper; cut into think strips and add to bowl. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts.

Reserving marinade, place steak on greased grill over medium-high heat; cover and cook, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Slice diagonally across the grain into thin slices; add to salad bowl.

Meanwhile in small saucepan, bring marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let cool slightly. Pour over salad; toss gently until lightly coated.
Number Of Servings:
Number Of Servings:
4

 

 

 

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