SPICY THAI BEEF SALAD

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Spicy Thai Beef Salad image

Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.

Provided by Kevin Young

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef tenderloin
2 tablespoons olive oil
1/2 sweet onion (sliced thin)
2 small red chilies (slivered)
3 1/2 cups shiitake mushrooms (sliced thin)
4 chopped scallions
4 garlic cloves (finely chopped)
1 lime, juice of
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
1 1/2 teaspoons brown sugar
2 tablespoons chopped cilantro
3 tablespoons toasted sesame seeds
1 head romaine lettuce (cut into 1 inch strips)
1 small cucumber, peeled and sliced thin

Steps:

  • Slice the steak into 1 inch pieces about 1/4 inch thick.
  • Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
  • Heat olive oil over medium heat in a frying pan.
  • Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
  • Remove from heat and add beef, stirring to cover beef with mushroom mixture.
  • Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
  • Add this mixture to the beef and mushrooms.
  • Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7

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