Thai Beef Salad

Name: Thai Beef Salad
Ingredients: 3/4 pound roast beef (from deli counter), thinly sliced; 1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio); 1 (14-ounce) can bean sprouts, well drained; 1 (10-ounce) can diced tomatoes with green chilies, well drained; 1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed); 2 tablespoons vegetable oil; 2 tablespoons Asian roasted sesame oil; 2 tablespoons soy sauce; 1 large garlic clove, finely minced; 1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest; 1 tablespoon minced fresh ginger; 1/2 cup chicken broth; 3 tablespoons fresh lemon juice; 1/4 teaspoon freshly ground black pepper; Salt, to taste

15 ingredients

5 steps

Ingredients

3/4 pound roast beef (from deli counter), thinly sliced
1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)
1 (14-ounce) can bean sprouts, well drained
1 (10-ounce) can diced tomatoes with green chilies, well drained
1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)
2 tablespoons vegetable oil
2 tablespoons Asian roasted sesame oil
2 tablespoons soy sauce
1 large garlic clove, finely minced
1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest
1 tablespoon minced fresh ginger
1/2 cup chicken broth
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Salt, to taste

Directions

1

Place all salad ingredients in large bowl, toss lightly and set aside.
2

For the dressing, whisk vegetable and sesame oils, soy sauce, garlic, lemongrass, and ginger briskly in a bowl until creamy.
3

Add broth, lemon juice, and pepper and again whisk until creamy.
4

Drizzle dressing over salad and toss gently.
5

Taste for salt, adjust as needed, and serve.