THAI BEEF SALAD

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Thai Beef Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

3/4 pound roast beef (from deli counter), thinly sliced
1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
1 (14-ounce) can bean sprouts, well drained
1 (10-ounce) can diced tomatoes with green chilies, well drained
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
2 tablespoons vegetable oil
2 tablespoons Asian roasted sesame oil
2 tablespoons soy sauce
1 large garlic clove, finely minced
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon minced fresh ginger
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Salt, to taste

Steps:

  • Place all salad ingredients in large bowl, toss lightly and set aside. For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy. Add broth, lemon juice, and pepper and again whisk until creamy. Drizzle dressing over salad and toss gently. Taste for salt, adjust as needed, and serve.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #beef     #easy     #meat     #steaks     #3-steps-or-less

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