With the kick of Thai spices, this dish will fulfill your take-out craving, but with the benefits of protein, fibre and vitamins. This Thai Beef Salad makes for delicious exam fuel food, lunch or dinner.
¼ cup (60 mL) sweet chili sauce
¼ cup (60 mL) peanut oil
2 tbsp (30 mL) gingerroot, grated or minced
4 tsp (20 mL) peanut butter
2 garlic cloves, minced
1 medium hot red chili, seeded and minced
2 tbsp (30 mL) fresh coriander, chopped
finely grated rind and juice of 1 lime
1 striploin steak (8 oz [250 g])
2 tbsp (30 mL) red wine vinegar
1 lb (500 g) mixed baby salad greens
1 yellow pepper, cut in julienne strips
¼ cup (60 mL) peanuts, chopped
8 cherry tomatoes, quartered
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.
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.