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May 1998 Issue
Thai Beef Salad
by Ronda L. Halpin
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With warm weather becoming a more familiar friend, weekday dinners are taking on an interesting twist. In addition to the tried and true casseroles and "meat and potato" meals are some new fresh ideas. This month I bring you a snappy Thai Beef Salad.

You don't like salads? Try this one out before you dismiss it. With its ginger-lime sauce and hot strips of tender beef, you might become a salad lover yet!

Make sure that you have your plates of greens ready when your beef strips are hot. Otherwise, you might end up eating cold beef. In the same way, make sure you dig in right after you put the salads together. Warm salad greens aren't anything to write home about!

This is a great main dish salad that requires little accompaniment. Perhaps some warm French bread and tall glasses of iced tea will make your dinner complete. Having everything on one plate makes this an easy dish to carry out onto the deck and munch. Go ahead, enjoy dinner and the sun!


Thai Beef Salad

  • 1/4 c. lime juice
  • 3 T. soy sauce
  • 2 T. brown sugar
  • 1/2 tsp. ground ginger
  • 1 tsp. dried basil
  • 1/2 tsp. dried mint
  • 1 lb. beef round steak
  • 1 clove minced garlic
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1/2 of a medium cucumber, cut into strips
  • 1 large yellow pepper, cut into strips
  • 4 c. salad greens
In a small bowl, combine the lime juice, soy sauce, brown sugar, ground ginger, basil and mint. Mix and set aside.

Trim the beef and cut into thin bite-sized strips. Spray a large skillet (or wok) with nonstick spray. Preheat over medium heat. Add garlic and jalapeno pepper (if using). Stir-fry for 30 seconds. Add beef and stir-fry until cooked.

In a medium bowl, combine the beef, cucumber and pepper strips. Toss gently. Carefully spoon the beef mixture over the salad greens.

Add dressing to the skillet and boil for 30 seconds. Drizzle the dressing over each plate and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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