Leftover steak is an oxymoron in my kitchen, so whenever I make it I always prepare double the amount. That way I know there will be something left over… which means I’ll always be able to make this Spicy Thai Beef Salad.
Of course, I have to hide whatever steak remains in the vegetable drawer so that the hungry hoards don’t descend and use it in their omelets, quesadillas and sandwiches.
My 24 year-old thinks a 12-ounce leftover sirloin is a snack.
The beauty of this salad is that you don’t have to include all of the ingredients… if you don’t have fish sauce, use soy sauce. Don’t like cilantro? Don’t use it. Cucumber too expensive? Leave it out. You can add what you do have… like red or green peppers, cooked zucchini, broccoli or green beans. Pretty much a “clean the fridge” type of salad with a whole lot of flavor.
Get creative… like I’m going to need to do now that my kids know my hiding place for the steak…
Spicy Thai Beef Salad
prep: 20 minutes
for the dressing you’ll need…
½ cup lime or lemon juice
¼ cup fish sauce
¼ cup chopped cilantro
3 gloves garlic, minced or pushed through a garlic press
1 Tbsp. fresh finely minced ginger (optional)
for the salad you’ll need…
2 lbs. cooked top sirloin steak or flank steak, sliced against the grain into thin slices
2 cups cucumber peeled and sliced lengthwise and then cut into ½-inch half moons
2 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
4 green onions, sliced into 1-inch pieces
1 serrano or jalapeño pepper, chopped (seed and devein if you don’t want the heat!)
10 cups shredded romaine, red romaine, red leaf or Bibb lettuce
¼ cup chopped mint leaves
¼ cup chopped basil leaves
let’s make it…
Whisk the juice, fish sauce, cilantro, garlic and ginger (if you are using it) in a large non-reactive container with a lid.
Add the sliced beef, cucumber, tomatoes, red onions, green onions and pepper to the dressing. Stir gently, cover and let marinate in the refrigerator while you prepare the rest of the salad.
Place the lettuce leaves on individual plates. Top evenly with the Thai Beef Salad.
Sprinkle the chopped mint and basil leaves on each salad.
Try cooked shrimp or shredded chicken instead of the beef.
cooking know how…
Fish sauce can be found in the ethnic section of your grocery store with the Asian or Thai foods. If you can’t find it, substitute soy sauce.