Thai Beef Salad Print

by Andrea Holwegner | Mar 5, 2013

A colorful salad rich in Vitamin A, iron, vitamin C, and protein.

Makes 5 servings

What you need:

Beef Marinade:
3 tbsp sweet Thai chili sauce
3 tbsp hoisin sauce
1 tbsp sodium-reduced soy sauce
1 tbsp ginger root, minced
2 garlic cloves, minced
1 tsp sesame oil
500 g beef strip loin, very thinly sliced

Salad:
10 cups romaine lettuce, torn into bites-sized pieces
1/2 cup cucumber, julienned or sliced into match-sticks
1/2 cup sweet red/yellow/orange peppers, julienned or sliced in match-sticks
1/2 cup carrots, julienned or grated
1/4 cup cilantro, chopped (optional)

Vinaigrette:
1/4 cup fresh lime juice
2 tbsp rice vinegar
1 tbsp vegetable oil
1 tbsp sodium-reduced soy sauce
1 tbsp honey, melted
1 tsp sweet Thai chili sauce

How you prepare:

1. Combine all the beef marinade ingredients except the sesame oil and toss to coat.  Heat a wok or frying pan with sesame oil and stir-fry the beef until browned.
2. Stir together vinaigrette ingredients in a small bowl.
3. Toss lettuce with vinaigrette and top with cucumber, peppers, carrots, beef and cilantro.

Click here for a printable PDF