Thai Beef Salad
"If you didn’t make the beef roast beforehand, that’s no problem. Simply double the dressing ingredients. Marinate your beef slices in half of the dressing overnight. When ready to cook, grill the beef to your preferred doneness, and then assemble the salad with reserved salad dressing. So, what do you say? Give it a try? I’ll love how quick and delicious this Thai beef salad is. See, a completely new meal with new flavors is created with the same old leftovers. Just like that. I truly hope you enjoy this recipe."
Serves2 People
Preparation Time15 min
Ingredients
- 8 ounces roast beef (Montreal oven roast), sliced
- 3 cups Romaine lettuce
- 1/2 cup cherry tomatoes, halved
- half cucumber, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
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Combine beef, lettuce, tomatoes, cucumber, cilantro, mint, and basil in a large mixing bowl.
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Mix all salad dressing ingredients in a small bowl and pour over the beef salad. Toss until the dressing is well distributed through the entire salad. Divide the salad into two portions and serve.