Asian Beef Salad
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Rate this recipe!
| Servings |
|
Ingredients
- 2 tbsp dried coriander
- 1/2 tsp black pepper
- 1 pound flat iron steak or flank steak
- Butter Crunch or boston lettuce
- 1 cucumber sliced
- 1 small red onion finely sliced
- 1/2 cup cilantro leaves fresh, chopped
- 1/2 Thai Basil chopped
- 2 cups cooked jasmine or brown rice
- For the Marinade
- 1 Juiced lime or lemon
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp Teriyaki sauce or Hoisin sauce
- 3 cloves garlic minced
- +for the dressing=
- 4 tbsp Fish Sauce
- 4 tbsp lime or lemon juice
- 1 tbsp soy sauce
- 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
- 2 tsp brown sugar
Ingredients
|
Rate this recipe!
|
Instructions
- Mix all ingredients together and coat steak well. Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
- For the Dressing Blend all ingredients in a blender or food processor
- For the Salad Slice steak as thinly as possible Layer the lettuce, cucumbers, onions (and any other veggies you wish to add) Top with rice and sliced steak Add dressing and toss
