Thai Beef Salad
Dec 3rd, 2008 by heidi
Adapted from Saving Dinner the Low-Carb Way.
Although I’m not a low-carber, my mother has this recipe book (she has a lot of grain allergies, so tends to steer away from them) and she’s made this a couple of times, with modifications. Although I question the validity of calling it “Thai”, it is darn tasty. Here’s the recipe:
Thai Beef Salad
Marinade:
1 lb steak (we’ve used ribeye, sirloin, and flank steak – thicker-cut is nicer, in my opinion)
3 TB minced fresh ginger
3 TB minced fresh garlic
3 TB teriyaki sauce
2 TB oil
1 TB rice wine vinegar
1 tsp crushed red pepper (you might want a little more or a little less, depending on your taste for heat – if you plan to use the leftover marinade in the sauce, below, you might err on the side of caution…)
Greens:
3 cups shredded green cabbage
3 cups shredded red cabbage
3 cups chopped/torn romaine lettuce
1/4 c chopped cilantro
2 TB chopped mint
Dressing:
1 tsp rice wine vinegar
2 TB peanut butter
2 TB teriyaki sauce
Mix the marinade ingredients a ziplock bag, and allow to sit in the fridge for at least six hours or overnight. (You can do it less time than this, frankly, and I haven’t noticed that it seriously affects the flavor).
Chop greens and mix in a large salad bowl. Mix dressing.
Cook steak, slice and toss all together.
You can also serve with some rice vermicelli or regular angel hair pasta.
Now, here is the real trick. My mom cooks the steak on a George Foreman grill and allows the juices to drip into the drip pan. She then dumps the accumulated juices, along with the leftover marinade, and cooks it with the dressing ingredients in a small pan on the stove. As long as you boil it for several minutes (add more teriyaki to keep the dressing thinner, if you like), it’s perfectly safe to use that as your dressing rather than having a cold dressing. The flavor is delicious and I highly recommend it.
