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Lunch / Dinner

Thai Beef Salad

Full of good-for-you vegetables and topped with hearty steak, this quick salad leaves you totally fulfilled.

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Ingredients

FOR THE VINAIGRETTE, MICROWAVE:

FOR THE SALAD, GRILL:

COMBINE:

If you can't find Thai basil, Italian basil or a purple variety will work.

Instructions

Preheat grill to high. Brush grill grate with oil.

For the vinaigrette, microwave fish sauce and curry paste until curry dissolves, 30 seconds. Whisk in lime juice, brown sugar, garlic, and ginger. Drizzle in 2 Tbsp. oil and whisk to combine; set aside.

For the salad, grill steak to desired doneness, 5–6 minutes per side for medium rare. Transfer steak to a plate, tent with foil, and let rest 5 minutes. Thinly slice steak against the grain.

Combine salad greens, tomatoes, cucumbers, red onion, basil, and mint in a large bowl. Toss salad with 12 cup vinaigrette. Divide salad among plates and top with steak. Serve salad with rice and remaining vinaigrette.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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