Recipe: Spicy Thai Beef Salad (not Cheesecake Factory)

You may have to tweak this recipe. If you do - please share your final results with us. Good luck!

Halyna

SPICY THAI BEEF SALAD
Source: Fred Meyer

A fiery salad that combines many wonderful Thai flavors in one crunchy dish.

SALAD:
1 1/2 pounds (680g) flank steak
1/2 tsp (3g) salt
1/2 Tbsp (2g) freshly ground pepper
6 cups (340g) red leaf lettuce, torn into pieces
1 cucumber, peeled and sliced
1 tomato, cut into pieces
3 green onions, sliced diagonally
1/3 cup (10g) fresh mint leaves, chopped (optional)
DRESSING:
1/3 cup (80mL) fresh lime juice
1/4 cup (9g) fresh cilantro leaves, chopped
2 Tbsp (20g) brown sugar
1 Tbsp (15mL) soy sauce, low sodium
1 Tbsp (15mL) water
1 Tbsp (15mL) fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, or red Thai pepper, seeded and minced

Preheat grill or broiler.

Prepare dressing:
Combine all dressing ingredients in a jar or bowl; mix well. Set aside.

Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.

Prepare salad mixture (lettuce, cucumber, tomatoes green onion and mint leaves).

Combine salad mixture, steak and dressing in a large bowl, tossing to coat.

Note: Look for fish sauce in the Asian section of the supermarket.