15-Minute Thai Beef Salad

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Ingredients

1/2 N/A juiced Lime
1 Tbsp Soy Sauce
1 Tbsp Canola Oil
1 Tbsp Brown Sugar
1 tsp Chili Garlic Sauce
2 tsp Fish Sauce
1 clove minced Garlic
3/4 tsp minced Fresh Ginger
1/2 tsp Crushed Red Pepper Flakes
3 cup Romaine Lettuce
1/2 cup Cherry Tomato
1/4 cup Fresh Cilantro
1/4 cup Fresh Mint Leaves
1/4 cup Fresh Basil Leaf
8 oz Beef Chuck

Instructions

If you didn’t make the beef roast beforehand, simply double the dressing ingredients. Marinate your Beef Chuck (8 ounce) in half of the dressing overnight. When ready to cook, grill the beef to your preferred doneness, and then assemble the salad with reserved salad dressing.

To make the dressing, mix Lime (1/2 N/A) [juiced], Soy Sauce (1 tablespoon), Canola Oil (1 tablespoon), Brown Sugar (1 tablespoon), Chili Garlic Sauce (1 teaspoon), Fish Sauce (2 teaspoon), Garlic (1 clove) [minced], Fresh Ginger (3/4 teaspoon) [minced], and Crushed Red Pepper Flakes (1/2 teaspoon) for the salad dressing.

Combine the beef, Romaine Lettuce (3 cup), Cherry Tomatoes (1/2 cup), Fresh Cilantro (1/4 cup), Fresh Mint Leaves (1/4 cup), and Fresh Basil Leaves (1/4 cup) in a large mixing bowl.

Toss until the dressing is well distributed through the entire salad. Divide the salad into two portions and serve.