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Spicy Thai Beef & Savoy Salad |
Ingredients
| 1 1/3 lb |
600 g |
Top Sirloin butt steaks |
| 1/2 cup |
125 mL |
soy a sauce |
| 1/3 cup |
75 mL |
sesame oil |
| 1 tsp |
5 mL |
brown sugar |
| 1 tbsp |
15 mL |
fresh ginger, chopped |
| 1 |
1 |
yellow pepper, medium, sliced |
| 4 |
4 |
green peppers, medium, sliced |
| 1 |
1 |
red onion, large |
| 3 |
3 |
garlic cloves, crushed |
| 2 |
2 |
savoy cabbages, small, shredded |
| 1 |
1 |
English cucumber, halved & sliced |
| 1/2 bunch |
1/2 bunch |
green onion, chopped |
| 1/3 cup |
75 mL |
EACH: fresh lime juice, soya sauce |
| 2 tbsp |
30 mL |
sesame oil |
| 1 tbsp |
15 mL |
EACH: honey, Asian hot sauce |
| 2 |
2 |
garlic cloves, chopped |
| 1/3 cup |
75 mL |
chopped peanuts |
| 10 |
10 |
lime wedges |
| 1/2 bunch |
1/2 bunch |
cilantro, chopped |
Instructions
Combine soy sauce, sesame oil, brown sugar and ginger. Pour over steaks, cover and marinate overnight in the refrigerator. Grill steak until medium/medium rare. Cool and slice into 1/2" x 2" (1.5 cm x 5 cm) strips. Reserve.
Prepare salad and dressing.
Assembly
Arrange 2 oz (50 g) of beef slices on top of salad drizzled with dressing. Garnish with cilantro, peanuts and lime wedges.
Servings: 12