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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


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


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