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Sandy’s Thai Steak Salad Recipe

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This recipe for Sandy’s Thai Steak Salad is from The Beach Club Family Cookbook, 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:  
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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