Dinner
Can-Thai Salad
The flavours of Thailand come alive in this beef salad. Sirloin beef is tossed in a lime juice and soy sauce-based dressing before being added to the salad.
Updated
Ingredients
- 1 lb top sirloin beef, cooked, thinly sliced, and trimmed of fat (500 g)
- 1/2 red onion, cut into rings
- 3 Tbsp fresh parsley, chopped (45 mL)
- 1 Tbsp toasted sesame seeds (15 mL)
- 2 Tbsp lime juice (30 mL)
- 2 Tbsp soy sauce (30 mL)
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp granulated sugar (15 mL)
- 1 Tbsp canned jalapeno pepper ,chopped (15 mL)
- 1 large garlic clove, crushed
- 4 cups torn mixed salad greens (or thinly sliced Napa cabbage) (1 L)
- 2 Tbsp coarsely chopped peanuts optional (30 mL)
- 2 cups hot cooked rice, half wild rice, half converted rice (500 mL)
Directions
- In a medium-sized bowl, combine beef, onion, parsley, and sesame seeds.
- In small bowl, whisk together lime juice, soy sauce, canola oil, sugar, jalapeno pepper, and garlic. Pour over beef mixture, tossing lightly to coat.
