Spicy Thai Beef Salad
Print Recipe
If you can't find Thai chili peppers, feel free to sub in 1 serrano pepper or 1/2 jalapeño pepper.
Servings
3
Servings
3
Spicy Thai Beef Salad
Print Recipe
If you can't find Thai chili peppers, feel free to sub in 1 serrano pepper or 1/2 jalapeño pepper.
Servings
3
Servings
3
Ingredients
For the dressing:
Servings:
Instructions
  1. In a large pot, combine 2/3 cup water and 1/3 cup jasmine rice, and bring to a rolling boil. Simmer for 15 minutes, remove from the heat, and after 5 minutes, fluff the rice with a fork.
  2. Set your oven to broil, and line a baking sheet with aluminum foil for your steak. With the oven door slightly open, broil your steak for 12 minutes, then flip the steak and broil for another 5 minutes. Make sure that the juices run clear once you stick a fork into the steak to ensure it has cooked through.
  3. Meanwhile, slice and chop all your vegetables, then prepare the dressing. Combine all the dressing ingredients in a mason jar, shake well, then pour into a large bowl.
  4. Remove the steak from the oven, cover with aluminum foil, and let it rest for 5 minutes. Slice your steak into cubes or thin slices, and add the steak to the large bowl with the dressing. Mix well until all the dressing covers everything. Then add the cucumbers, red onions, tomato, and romaine; mix well, and serve into bowls.
  5. Serve 1/3 cup cooked jasmine rice on the side, or mix the rice into your salad bowl.
  6. Top off your salad with fresh cilantro leaves, and enjoy.
Recipe Notes

Calories per serving: 452

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