Thai Beef Salad with Spicy Peanut Dressing

Yield: Makes 6 servings

Ingredients

Dressing:

1/2 cup unseasoned rice wine vinegar

1/3 cup peanut oil

1 teaspoon salt

1 Tablespoon granulated sugar

1 teaspoon minced garlic

1/2 teaspoon crushed red pepper flakes

1-1/2 teaspoons soy sauce

1-1/2 teaspoons hot sauce

1-1/2 teaspoons fresh minced ginger

2 Tablespoons lime or lemon juice

1/3 cup coarsely chopped salted peanuts

Salad:

1-1/2 pounds cooked, rare roast beef sirloin, cut into 1-1/2 x 1/4-inch strips (about 4 cups)

2 medium cucumbers, peeled, seeded and sliced 1/4-inch thick (about 2-1/2 cups)

1/4 pound snow peas, stemmed, blanched 30 seconds

1/2 pound bean sprouts

1-3/4 cups julienned red peppers (about 2 medium)

2 cups finely sliced red cabbage

1 cup thinly sliced green onions

Lettuce leaves

1/2 cup chopped salted peanuts

Directions:

Dressing:
Whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad.

Salad:
Combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing.

To serve, arrange salad on lettuce leaves. Sprinkle with peanuts.

Recipe used with permission and provided by the Peanut Advisory Board.

Please note that some ingredients and brands may not be available in every store.

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