Thai Beef Salad

Name: Thai Beef Salad
Ingredients: 1/3 cup lime juice; 2 tablespoons fish sauce; 2 tablespoons sugar; 1/4 cup chopped fresh mint, divided; 1 pound flank steak, trimmed; 1/2 cup shredded carrot; 1 cup thinly sliced red onion; 1 small cucumber, peeled, halved lengthwise and thinly sliced; 1 cup red bell pepper, cut into strips; 1/2 minced jalapeno pepper; 1/4 cup coarsely chopped unsalted, dry-roasted peanuts; 4 cups trimmed watercress or arugula

12 ingredients

3 steps

Ingredients

1/3 cup lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup chopped fresh mint, divided
1 pound flank steak, trimmed
1/2 cup shredded carrot
1 cup thinly sliced red onion
1 small cucumber, peeled, halved lengthwise and thinly sliced
1 cup red bell pepper, cut into strips
1/2 minced jalapeno pepper
1/4 cup coarsely chopped unsalted, dry-roasted peanuts
4 cups trimmed watercress or arugula

Directions

1

Combine the lime juice, fish sauce, sugar, and half the chopped fresh mint in a small bowl. Spoon 2 tablespoons of the dressing onto the flank steak; turn the steak over to coat both sides.
2

Broil steak 7 minutes per side, depending on thickness, until it achieves desired doneness. Let the steak stand 5 minutes; cut on a diagonal into very thin slices.
3

While steak cooks, toss remaining dressing with the carrot, onion, cucumber, red bell pepper, jalapeno, and remaining mint. Add the sliced steak and peanuts. Place 1 cup of the watercress on each of 4 plates. Top each plate with 1/4 steak mixture.