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Rare Beef Salad |
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Patty and I make this all the time when we're looking for a light
dinner. We usually split a piece of tenderloin, or in last night's case
used a piece of leftover flank steak from the fajitas of the night
before. We also often serve this salad with our
Vietnamese-style hot and sour soup |
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Ingredients: |
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Steak, grilled rare and sliced thinly on the bias - about 3 oz per
person |
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Tomatoes, diced - one large per person |
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Cucumber (long English), hulled, split and sliced on the bias - 1/2 per
person |
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Cilantro, chopped - 2-3 tbsp per person |
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Salad greens - 1 cup per person |
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Dressing - yield 1 cup |
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Oyster Sauce - 2 tbsp |
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Sambal Oelek (chilli sauce) - 2 tsp |
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Fresh garlic, minced - 1 clove |
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Red or Sweet Onion, minced - 2 tbsp |
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Soy sauce - 1 tsp |
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Lime juice - 1-2 limes (lemons in a pinch) |
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Peanut or other flavourless vegetable oil (not olive oil) - 3-4 tbsp |
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Sugar - 1 tbsp |
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water - as needed to thin |
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Basil, chopped - 1-2 tbsp per person (you can substitute mint) |
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Combine all the salad ingredients in one bowl. Combine all the dressing
ingredients in another bowl and whisk. Fold the dressing into the salad
and serve on a bed of salad greens.
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