When my eldest was born 13 years ago, my dear sister took care of me because it was a rough, rough delivery. I'll spare you the details because you are here for a recipe, not a war story. She brought down several wonderful meals and sent recipes with them. This recipe was locked up with the last one.
By the way, this is THE best way to use up leftover steak, or even better, grill an extra steak and save one for this recipe for later!
Thai Beef Salad
Fast (15 minutes), Low Fat and Delicious!
10 oz. cooked steak, left overs work well here, trimmed of fat, sliced thin, across the grain
1/4 c. fresh lime juice (about 2 small limes)
2 Tbsp. soy sauce
2 Tbsp. water
2 tsp. fresh grated (I sometimes sub 3/4 tsp ginger powder, in a pinch)
2 cloves garlic, minced
1 - 1 1/2 tsp. crushed pepper flakes
6 scallions, sliced thin
2 cucumbers, peeled, seeded and sliced
2 red pepper, thinly sliced
4-8 cups romaine lettuce, torn into bite sized pieces
1. Cut beef into thin strips and pace in a medium bowl. Add lime juice, soy sauce ,water, ginger, garlic and pepper flakes. Toss to mix. Add scallions, pepper and cucumber. Toss again. Cover and refrigerate until serving time (1-2 hours is good).
2. Arrange lettuce in large serving bowl . Pour beef, vegetables and any liquid in bowl over lettuce. Toss at the table just before serving.