Time: 30 min plus marinating time
Complexity: easily
Servings: 4

Thai Grilled Beef Salad - A Detailed Recipe.

Ingredients:

• 450g of London broil or skirt steak (approximately 2.5-4cm thick)
• 1/2 head (about 6 cups) red leaf lettuce (torn into pieces)
• 3 tbsp. lime juice (portions)
• 3 tablespoons low-salt soy sauce
• 3 tbsp. l. canola oil
• 2 tbsp. l. brown sugar
• 1 teaspoon crushed garlic
• 1.5 tsp chopped ginger
• 1 and 1/4 teaspoons red curry paste, or chili garlic sauce
• 3 shallots, thinly sliced ​​(about 1/2 cup), for garnish
• 1/2 cup washed and dried cilantro leaves
• 1 cup basil leaves, cut into strips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, leaf lettuce, ginger root, shallots, garlic, lime juice, soy sauce, curry paste, brown sugar, basil, cilantro

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Preparation:

Step 1
• Rinse the meat and pat dry. Place in a zip-lock plastic bag or a small glass dish.
  
  In a medium bowl, combine 1 tablespoon of lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and red curry paste. Pour half of the mixture into the bag containing the meat. Add the remaining 2 tablespoons of lime juice to the bag.
  
  Cover tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Store any remaining mixture in the refrigerator for salad dressing.
Step 2
• Spray a grill or grill pan with cooking spray and preheat. Grill the meat until medium-rare, about 5 minutes per side, depending on your desired doneness. Let cool to room temperature, then slice thinly across the grain.
Step 3
• In a salad bowl, combine the lettuce, chopped shallot, cilantro, basil, and beef, reserving a few shallot rings for garnish. Add the remaining dressing and toss. Divide the salad among 4 plates and sprinkle with the remaining shallots.

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