Thai Beef Salad

Back when we had two incomes and zero kids we ate out at least once a week.  One of our favorite places was a bring your own wine thai place.  Bring your own wine, people. It was pretty pricey and definitely not kid friendly, so we haven't been back in uh TWO YEARS.

Despite our long absence, we knew the moment we tasted this dish we had created a perfect replica of Eye of the Tiger salad. Spicy beef salad with extra spicy dressing.

Also, how are my pictures are getting worse and worse?

Thai Beef Salad

Adapted from Shutterbean

• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 1 clove garlic, minced
• 12 ounce flank steak
• 1 head lettuce, wash and torn
• 1 cucumber, diced
• 1/2 yellow pepper, thinly sliced
• 2 carrots, peeled and thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup mint, chopped
• 1/4 cup basil, chopped
• 1/3 cup roasted peanuts, chopped

Combine soy sauce, fish sauce, sugar, and garlic in a baking dish big enough to fit the steak in.  Add steak and flip it to coat in the marinade. Marinate for 15 minutes.

Prepare the rest of the ingredients in a large salad bowl.

Heat a light layer of oil in a cast iron skillet over medium-high heat. Add steak and cook about 4 minutes on each side.  Add any marinade that left in the baking dish. Cook until done to your desired done-ness. Move steak to the cutting board and let rest for 5 minutes. Slice against the grain. Serve on top of the salad with the below salad dressing.

For the dressing:

• 2 teaspoons fish sauce
• 2 teaspoons sesame oil
• 1 teaspoon sriracha
• 1 tablespoon brown sugar
• 1 tablespoon ginger, finely grated
• 2 tablespoons fresh lime juice

Combine!

8/22/2017 update: made a double batch of marinated meat and frozen half. It was wonderful, just had to cut up the vegetables and make a dressing.  Next time: make a double batch of dressing and freeze half too!