Thursday, April 18, 2013

Tonight's Dinner - Thai Steak Salad

  • (1 1/2-pound) flank steak, trimmed
  • 1 head of red leaf lettuce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar (I used honey)
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha
  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/4 cups fresh bean sprouts - substituted with red pepper
  • 3/4 cup julienne-cut carrots
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves (I left this out)
  • 1/3 cup fresh basil leaves


2 comments:

  1. Replies
    1. Thank you Shaunta, the dressing is very tasty and I really enjoy the slow heat.
      :) Natasha

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