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Thursday: Thai Beef Salad

This is an old tried and true version of a Cooking Light recipe from back in the days when my kids were little. It never disappoints. Wanna really go off? Layer it in a bowls and throw a perfectly fried egg on top. That’s livin’.
Serves: 4    Prep: 15   Cooking: 0

Ingredients

For the Salad
¾ lb flank steak, thinly sliced
2 cups romaine lettuce, chopped
1 cup thinly sliced purple cabbage
1 cup thinly sliced savoy or green cabbage
1 cup loosely packed basil leaves
½ cup loosely packed mint leaves
½ cup loosely packed cilantro leaves
½ cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanutsFor the Dressing
1/3 cup fresh lime juice (about 3 limes)
1 ½ tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chili paste with garlic

Instructions

Prep Opportunity
Make the dressing by combining all of the ingredients in a bowl.
1
Slice the steak diagonally across grain into very thin slices.
2
Place steak in a bowl and toss with half of dressing.
3
In a large salad bowl, combine the lettuce, cabbages, herbs and carrots.
4
Toss well with the remaining dressing.
5
Divide salad evenly among the plates and arrange sliced steak on top.
6
Sprinkle each salad with peanuts.