| Serves: |
Makes 2 servings
|
Cooking Time:
|
15 minutes
|
With the kick of Thai spices, this dish will fulfill your take-out craving, but with the benefits of protein, fibre and vitamins. Dave’s Thai Beef Salad makes for delicious exam fuel food, lunch or dinner.
Ingredients:
Dressing:
¼ cup
|
sweet chili sauce
|
50 mL
|
¼ cup
|
peanut oil
|
50 mL |
| 2 tbsp |
grated or minced ginger root
|
25 mL |
| 4 tsp |
peanut butter
|
20 mL |
| 2 |
cloves garlic, minced
|
2 |
| 1 |
medium hot red chili, seeded and minced
|
1 |
| 2 tbsp |
chopped fresh coriander
|
25 mL |
|
finely grated rind and juice of 1 medium lime
|
|
Salad:
| 1 |
8 oz (250 g) striploin steak
|
1 |
|
pinch of salt and black pepper
|
|
| 2 tbsp |
red wine vinegar
|
25 mL |
| 1 lb |
mixed baby salad greens
|
500 g |
1
|
large yellow pepper, cut in julienne strips
|
1 |
¼ cup
|
chopped peanuts
|
50 mL |
| 8 |
cherry tomatoes, quartered
|
8 |
Directions:
Marinade/Dressing:
In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup (50 mL) for salad dressing; cover and refrigerate.
In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least 6 hours or overnight.
Salad:
Preheat barbecue to medium-high heat.
Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. Cook to your liking: 3 minutes per side for medium-rare, 5 minutes for medium and 6 to 7 minutes for medium-well to well done. Allow steak to rest for 5 minutes.
To view a PDF version of this recipe, click
here.