su-Thai Beef Salad
Photo: Leo Gong; Styling: Robyn Valarik
Yields Serves 4 Total Time 25 mins
AuthorHitoe Engelbrekt, Kenmore, WA

Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.

How to Make It

Step 1
1

Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

Step 2
2

Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

Step 3
3

*Find in grocery stores' Asian foods aisle.

Ingredients

  Leaves from 1/2 bunch cilantro
 1 package (4 oz.) sprouts, such as radish or pea
 1/2 English cucumber, halved lengthwise and sliced thinly
 1/3 cup thinly sliced red onion, rinsed
 2 celery stalks, sliced diagonally
 2 teaspoons Thai or Vietnamese fish sauce*
 3 tablespoons Thai sweet chili sauce*
  Juice of 1 lime
 1 tablespoon vegetable oil
 1/2 pound sirloin steak, sliced thinly
 2 teaspoons soy sauce

Directions

Step 1
1

Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

Step 2
2

Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

Step 3
3

*Find in grocery stores' Asian foods aisle.

Thai Beef Salad