Sweet & Sour Thai Beef Salad
A sweet and sour Asian-style vinaigrette does double-duty here as a marinade for the beef and as a salad dressing. The crisp vegetables, tangy dressing and savory beef are a great combination.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Marinate Time | 2 hrs. - overnight |
| Cook Time | 10 mins. |
Ingredients
- Sweet & Sour Vinaigrette
- 1 cup sweet chili sauce
- 1/4 cup rice vinegar
- 4 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- Salad
- 1 pound trimmed Australian flank or top round steak
- 2 large heads washed, chopped romaine lettuce
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup fresh cilantro leaves
Preparation
- Create Sweet & Sour Vinaigrette combining all the ingredients and mix well.}Marinate the beef in 3/4 cup of the vinaigrette for 2 hours or overnight, refrigerated.
- Preheat the grill to 450�F (medium-high).
- Grill the beef for about 8 minutes, turning every 2 minutes, or until it reaches your desired doneness. Allow it to rest off the heat for 5 minutes, then slice it into thin strips and reserve.
- In a large bowl, toss the romaine, cabbage, carrots and bell pepper evenly with the remaining 1/2 cup of the vinaigrette.
- Divide it between 4 bowls or plates. Top each salad with 1/4 cup of the cilantro. Finally, top each salad with 1/4 of the grilled steak and serve.
Sweet & Sour Thai Beef Salad
A sweet and sour Asian-style vinaigrette does double-duty here as a marinade for the beef and as a salad dressing. The crisp vegetables, tangy dressing and savory beef are a great combination.
4
Prep: 20 mins.
Marinate: 2 hrs. - overnight
Cook: 10 mins.
Preparation
- Create Sweet & Sour Vinaigrette combining all the ingredients and mix well.}Marinate the beef in 3/4 cup of the vinaigrette for 2 hours or overnight, refrigerated.
- Preheat the grill to 450�F (medium-high).
- Grill the beef for about 8 minutes, turning every 2 minutes, or until it reaches your desired doneness. Allow it to rest off the heat for 5 minutes, then slice it into thin strips and reserve.
- In a large bowl, toss the romaine, cabbage, carrots and bell pepper evenly with the remaining 1/2 cup of the vinaigrette.
- Divide it between 4 bowls or plates. Top each salad with 1/4 cup of the cilantro. Finally, top each salad with 1/4 of the grilled steak and serve.
Ingredients
- Sweet & Sour Vinaigrette
- 1 cup sweet chili sauce
- 1/4 cup rice vinegar
- 4 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- Salad
- 1 pound trimmed Australian flank or top round steak
- 2 large heads washed, chopped romaine lettuce
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup fresh cilantro leaves
