Thai Beef Salad with Spicy Peanut Dressing

Yield:
Makes 6 servings

Ingredients:

  1. Dressing:
  2. 1/2 cup unseasoned rice wine vinegar
  3. 1/3 cup peanut oil
  4. 1 teaspoon salt
  5. 1 Tablespoon granulated sugar
  6. 1 teaspoon minced garlic
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1-1/2 teaspoons soy sauce
  9. 1-1/2 teaspoons hot sauce
  10. 1-1/2 teaspoons fresh minced ginger
  11. 2 Tablespoons lime or lemon juice
  12. 1/3 cup coarsely chopped salted peanuts
  14. Salad:
  15. 1-1/2 pounds cooked, rare roast beef sirloin, cut into 1-1/2 x 1/4-inch strips (about 4 cups)
  16. 2 medium cucumbers, peeled, seeded and sliced 1/4-inch thick (about 2-1/2 cups)
  17. 1/4 pound snow peas, stemmed, blanched 30 seconds
  18. 1/2 pound bean sprouts
  19. 1-3/4 cups julienned red peppers (about 2 medium)
  20. 2 cups finely sliced red cabbage
  21. 1 cup thinly sliced green onions
  22. Lettuce leaves
  23. 1/2 cup chopped salted peanuts
Directions:

Dressing:
Whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad.

Salad:
Combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing.

To serve, arrange salad on lettuce leaves. Sprinkle with peanuts.

Recipe used with permission and provided by the Peanut Advisory Board.


TDS 3