When we came back from our Christmas Tree adventure, it was time to eat! For some reason, I only seem to make this salad once a year – after getting our Christmas Tree. I don’t really know how that happened, but I’ll go with it. This salad is so good, and quick to put together.
Thai Beef Salad
Adapted from here
Print this recipe!
1 lime, juiced – about 3-4 tbsp juice
1 tbsp fish sauce
1 clove garlic, minced
1 1/2 tsp sriracha sauce
1 tbsp brown sugar
1/2 tsp sesame oil
2 tbsp canola oil
3 oz dried rice noodles
1/2 pound flank steak
1/2 cup shredded cabbage
1 roma tomato, seeded and diced
2 scallions, chopped (green and white portions)
1/2 large English cucumber (or a regular cucumber – seeded)
1 mango, diced
2 tbsp peanuts
1 tbsp fresh mint, chopped
Cook the rice noodles – put the noodles in a large bowl, and cover with hot water. Let sit 10 minutes. Drain and run cold water over noodles to cool.
Cook the steak – heat a cast iron skillet over medium high heat. Season the steak with salt and pepper. Sear for 5 minutes on each side. Depending on the thickness of the steak, you may need to cook the steak longer. When the steak is cooked to your preference, remove from the skillet and let rest on a cutting board.
Prepare the dressing – in a medium sized bowl, combine the dressing ingredients. Stir well.
When the steak has rested for a few minutes, slice in bite sized pieces. Place the steak on a bowl with tbsp of the dressing. Let the steak sit in this dressing while you finish the salad.
Place the noodles in a large bowl. Add the vegetables – cabbage, tomato. scallion, and cucumber. Add the diced mango.
BTW, do you have a mango slicer? This was my first time using it …. LOVE! This is the best thing ever! I hate cutting mango’s because of the huge pit, that you can never seem to find.
So easy! I need to find a way to use more mango’s so I can use this again!
Mix the vegetables and rice noodles. Split into 2 servings. This makes 2 large servings – we actually got 3 servings out of it. You can make them smaller and get more servings as well. Add the remainder of the dressing, and mix well to coat all ingredients.
Garnish with peanuts and chopped mint. Arrange the beef on top.
You can definitely serve this without the meat – it was so filling! Or you could use chicken, tofu – the options are endless!
The dressing is slightly spicy, but with the vegetables and mango, it cools it down. So good! Can’t wait till next year to have it again