Photo: Leo Gong; Styling: Robyn Valarik
YieldsServes 4Total Time25 mins
AuthorHitoe Engelbrekt, Kenmore, WA

Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.

How to Make It

Step 1
1

Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

Step 2
2

Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

Step 3
3

*Find in grocery stores' Asian foods aisle.

Ingredients

  Leaves from 1/2 bunch cilantro
 1 package (4 oz.) sprouts, such as radish or pea
 1/2 English cucumber, halved lengthwise and sliced thinly
 1/3 cup thinly sliced red onion, rinsed
 2 celery stalks, sliced diagonally
 2 teaspoons Thai or Vietnamese fish sauce*
 3 tablespoons Thai sweet chili sauce*
  Juice of 1 lime
 1 tablespoon vegetable oil
 1/2 pound sirloin steak, sliced thinly
 2 teaspoons soy sauce

Directions

Step 1
1

Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.

Step 2
2

Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.

Step 3
3

*Find in grocery stores' Asian foods aisle.

Thai Beef Salad

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