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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving. Ingredients:
leaves from 1/2 bunch cilantro |
1 package (4 oz.) sprouts, such as radish or pea |
1/2 english cucumber, halved lengthwise and sliced thinly |
1/3 cup thinly sliced red onion, rinsed |
2 celery stalks, sliced diagonally |
2 teaspoons thai or vietnamese fish sauce |
3 tablespoons thai sweet chili sauce |
juice of 1 lime |
1 tablespoon vegetable oil |
1/2 pound sirloin steak, sliced thinly |
2 teaspoons soy sauce |
Directions:
1. Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.
2. Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.
3. *Find in grocery stores' Asian foods aisle.
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