Thai Beef Salad

Houston’s Copycat Recipe

Serves 2

3 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon water
1 large clove garlic, minced
1 1/2 teaspoons Sriracha or similar chile paste
1 tablespoon light brown sugar
1/2 teaspoon sesame oil
2 tablespoon neutral flavored oil (like canola or grapeseed)

1/2 pound skirt steak or flank steak, or a similar thin cut
1 ounce dried rice noodles, soaked until soft in boiling water, cut into pieces if very long, and chilled
1 large handful mesclun or chopped lettuce
1 large handful shredded cabbage
3 thinly-sliced radishes
1 small carrot, julienne cut
1/3 cup seeded, diced cucumber
1/3 cup diced mango
1/3 cup seeded, diced tomato
2 thinly-sliced scallions
2 tablespoons toasted, crushed peanuts
1/2 cup chopped cilantro, mint, or Thai (or regular) basil or a combination

For Dressing: Whisk everything together and let set at room temperature while you prepare the
rest of the ingredients.

For Salad: Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing. Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated. Divide the salad between two plates, mound the beef on top and sprinkle with the chopped peanuts.