Beef Thai Salad with Chili-Lime Vinaigrette

By AnnieMro

Ingredients

• Salad:
• 1 tbsp. each cornstarch and soy sauce
• 1 tbsp. each minced ginger and fresh lime juice
• 2 cloves garlic, minced
• 1 tsp. each sesame oil and Asian chili sauce
• 1 lb/500g Beef strip loin, top sirloin or flank steak, thinly sliced
• 8 cups romaine lettuce
• 4 tsp. canola oil
• 1 cup halved grape tomatoes
• 1/2 cup each julienned sweet yellow pepper and red onion
• Chili-Lime Vinaigrette:
• 1 tsp. grated lime zest
• 1/4 cup fresh lime juice
• 2 tbsp. rice vinegar
• 1 tbsp. each soy sauce and liquid honey
• dash asian chili sauce

Details

Servings 5

Preparation

Step 1

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

Meanwhile, heat 1 tsp. canola oil in large frying pan over medium-high heat. Stir-fry tomatoes, pepper and onion until hot and just wilted, then transfer to clean bowl. heat remaining oil in same pan, stir-fry beef until browned. Add to veggies and toss to combine.

Whisk together lime zest, juice, vinegar, soy sauce, honey and chili.

Add 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 vinaigrette, then divide among 5 dinner plates. Top with beef and veggies. Drizzle remaining vinaigrette over each serving.