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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables[ I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.] Ingredients:
3 tablespoons red wine vinegar |
1 tablespoon sugar |
1 tablespoon soy sauce |
1/2 tablespoon crushed pepper, or to taste |
1/2 teaspoon sesame oil |
1/2 teaspoon sesame seeds |
salt and freshly ground black pepper |
2 cups leftover beef (steak, brisket, etc.), thinly sliced |
1 head iceberg lettuce, shredded |
1/2 cup mung bean sprouts |
1/2 cup shredded carrots |
1/2 cup cilantro leaves, roughly chopped |
1 red bell pepper, julienned |
1/2 red or yellow onion, thinly sliced |
3 tablespoons fresh mint leaves, chopped |
sesame seeds, for garnish |
Directions:
1. To make the Dressing: Mix together all the ingredients and chill.
2. To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.
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