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Crispy Thai Beef Salad with Ginger Lime Dressing

  • Author: Tonja Engen

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Ingredients

  • For the steak marinade:
  • 1/4 cup rice wine vinegar
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 2 Tbls. fresh ginger, minced
  • 1/4 cup scallions, chopped
  • 3 cloves garlic, minced
  • 2 Tbls. brown sugar
  • 2 Tbls. fish sauce
  • 1 Tbls. sriracha
  • 1 tsp. each salt and pepper
  • 1 red chili pepper, seeded and minced.
  • 3 Tbls. chopped fresh cilantro, plus extra for garnish
  • 1 1/2 pounds top sirloin cut into 2 inch strips
  • For the Salad:
  • 1 cucumber, seeded and diced
  • 5 radishes, sliced
  • 1 cup shredded carrots
  • 8 oz. mixed greens
  • 1 cup crispy wontons strips
  • 1/2 cup green onions, chopped
  • For the Dressing:
  • 3 Tbls. soy sauce
  • 1 Tbls. fish sauce
  • 2 Tbls. lime juice
  • 1 tsp. fresh ginger
  • 2 Tbls. canola oil
  • 1 Tbls. rice wine vinegar
  • 1 tsp. honey
  • 2 Tbls. Sriracha

Instructions

  1. In a bowl, whisk together all the ingredients for marinade, except the steak. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as overnight. Let the meat come to room temperature before grilling.
  2. To make the dressing, whisk together all ingredients thoroughly. Set aside.
  3. When ready to grill, spray the grill rack with cooking spray. Heat grill to high heat. Grill the meat for 5-7 minutes turning once.
  4. To assemble, place all ingredients separately on a large platter. Pour dressing over and serve.