COOK WITH LANA…….THAI BEEF SALAD
The blend of salty, sweet, savory, and tangy is complex and very delicious. It’s one of my favorite things to make for dinner on a warm day.

1 to 1 1/2 lbs. flank, top sirloin or rib eye steak, grilled & sliced
8 ounces salad greens or Napa cabbage
2 small red onions , finely sliced
1 medium cucumber, seeded & diced
10 kaffir lime leaves, shredded
3 large mild red chilies, seeded and shredded
2/3 cup fresh cilantro leaves
2/3 cup fresh mint
2/3 cup fresh basil leaves

DRESSING
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar

Brush the beef with a little oil and barbecue or pan-fry till cooked to your liking. Set aside for five minutes and slice it thinly.

Place salad greens, onions, cucumber, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar and stir well.

Dress the salad greens, divide between four plates, and top with the grilled beef.

Serves 4

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