Thai Beef Noodle Salad

  My brother received a recipe from a lady at work for Thai Beef Salad.  He immediately turned it over to me asking if I would make it and let him know how it is.  I wasn’t sure about the ingredients, but after a week I decided to go for it.  I made some changes to the recipe including adding noodles and cucumber to the salad which I think helped to make it more filling.

  Don’t let the dressing for this salad fool you.  It tastes sweet and yummy, but leaves a kick of spice after you swallow.  We really enjoyed the salad.  It was a light, semi-healthy meal that had enough substance to eat for a dinner.  My husband loved the flavors in this salad and I loved the bright colors of it.  This is a salad I would make for company.  We’ll be having this again soon!

Thai Beef Noodle Salad (adapted from a recipe given to me by my brother)

16 oz. beef (we used flank steak)
2 T. garlic, minced

1 T. seasame oil
1 T. olive oil
2 mild chilies, chopped

1 head lettuce

2 small tomatoes

1 cucumber

2 green onions, chopped

1 c. spaghetti noodles, cooked

3 T. soy sauce

For the dressing:
3 T. fresh lemon juice

2 T. fresh chopped mint
1 T. honey

2 T. garlic, minced

1 t. white vinegar
1 t. mild chili, minced
4 T. olive oil

1 T. sesame oil

1 t. black pepper

1 t. salt

1.  Place the beef in a freezer bag.  Add 1 T. sesame oil, 1 T. olive oil, 2 T. garlic.  Marinate for at least 4 hours.

2.  Mix all ingredients for the dressing and whisk until oils are well incorporated.  Place in refrigerator until ready to use.

3.  Put the cooked spaghetti noodles in a bowl with soy sauce.  Let the noodles soak in the sauce for at least 10 minutes before serving.

4.  Place the lettuce, tomato, cucumber, green onions, and chilies onto 4 plates.  Top with noodles that were in the soy sauce.

5.  Heat a skillet over medium heat.  Take out the marinated steak and cooke 3-4 minutes per side.  Remove from heat and slice thinly.  Place steak on top of salads. 

6.  Pour dressing over top of salads and enjoy!

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