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Beef Thai Salad

For those who think salad can never be supper, this spicy Thai version is the real meal deal!  Just call it a stir-fry for the skeptics.

1 lb (500 g) Sirloin Steak or Flank Steak, thinly sliced
1 tbsp (15 mL) EACH cornstarch and soy sauce
1 tbsp (15 mL) EACH minced gingerroot and fresh lime juice
2 cloves garlic, minced
1 tsp (5 mL) EACH sesame oil and Asian chili sauce


8 cups (2 L) torn romaine lettuce
4 tsp (20 mL) canola oil
1 cup (250 mL) halved grape tomatoes
½ cup (125 mL) EACH cucumber, sweet yellow pepper and red onion
Chili-Lime Vinaigrette (recipe follows)

1. Combine cornstarch, soy sauce, gingerroot, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand 10 minutes, discard marinade.

2. Meanwhile, heat 1 tsp (5 mL) canola oil in large frypan or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean bowl. Heat remaining canola oil in same pan; stir-fry beef until browned. Add to wilted vegetables; toss to combine.

3. Add Chili-Lime Vinaigrette to pan. Cook and stir over medium-heat until slightly thickened and hot, scraping up browned bits from the bottom of the pan. Toss romaine with just enough hot vinaigrette to moisten; divide among 5 dinner plates. Top romaine with beef and vegetable mixture. Drizzle remaining vinegrette over each serving.

Makes: 5 servings.

Chili-Lime Vinaigrette

Whisk together 1 tsp (5 mL) grated lime rind, ¼ cup (50 mL) fresh lime juice, 2 tbsp (30 mL) rice vinegar, 1 tbsp (15 mL) EACH soy sauce and liquid honey, dash Asian chili sauce. Makes ½ cup (125 mL).