Thai Beef Salad Recipe

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This tangy, zesty salad is fresh and delicious — and packed with muscle-building protein.

Ingredients :

  • Beef
  • 1 ½ lb lean tenderloin
  • 3 bay leaves
  • Salad
  • 3 watercress bunches, washed and dried (stems and wilted leaves removed)
  • 1 ¼ cups fresh mint leaves, washed
  • 1 ¼ cups fresh cilantro leaves, washed
  • 2 red radish bunches, washed and thinly sliced, tops removed
  • 1 medium red onion , thinly sliced
  • 2 Tbsp. lemon peel , dig thin strips
  • Dressing
  • ½ cup extra-virgin vegetable oil
  • ½ cup freshly squeezed juice
  • 1 Tbsp. low-sodium soy
  • Red pepper flakes to desired spiciness
  • Sea salt and fresh ground black pepper to taste

Method :

  1. Combine all salad ingredients during a large bowl.
  2. Cover with a humid kitchen towel and refrigerate until able to serve.
  3. In a large pot, bring 12 cups of water to a full boil.
  4. Add lean tenderloin , with all fat removed, and bay leaves.
  5. Cover meat and simmer for 20 minutes until medium rare.
  6. Remove beef from pot. Cover and let represent 150 minutes.
  7. Slice tenderloin into ½-inch thick strips.
  8. Remove salad from fridge. Toss tenderloin and dressing into salad and serve.
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