Friday, November 6, 2015

Thai Beef Salad

Thai Beef Salad is a light and delicious meal that has chunks of marinated beef, sauteed arugula and fresh crisp lettuce topped with a light and tangy Thai dressing.  

I can't believe we are only 20 days away from Thanksgiving and all I want to do is eat this Thai Beef Salad to cool off.  The weather at this time of the year should feel cool and crisp (about 40-50 degrees) around my part of the country.  So, it feels a little weird to be running around in shorts and t-shirts and feeling like it's summer with weather in the 70's and 80's. Trust me, I am not complaining.  I am so happy to keep my windows open, the heat off and our jackets in the closet for a little bit longer. 

Earlier this week I said I was going to make a bunch of Thanksgiving side dishes to feature here on the blog.  I have made a few, but once the weather starting warming up, I lost my interest in heating up my kitchen with the traditional heavy casseroles and soups that I usually cook at this time of the year.  These days a quick saute and a chopping of salad ingredients is all I feel like doing.

I whipped up this quick sauteed Thai Beef Salad for my lunch while the family was at work and school.  This recipe easily feeds two people so I have enough for another salad tomorrow.. good thing since it's going to be 80 degrees too. 

I am really loving these warm summery days before mother nature decides to get back on track and bring on the cold winds and fall/winter temperatures again.  Please mother nature.. take your time!

Thai Beef Salad
Recipe by Ramona from Kitchen Simmer

Beef Saute:
1lb beef cut into bite-size chunks
1 red onion chopped
3-4 handfuls of fresh arugula (or spinach)
2 Tbs mint leaves (optional)
1 jalapeno pepper sliced
red pepper flakes (to taste)

Marinate for beef:
1 Tbs fish sauce
1 tsp brown sugar
1 Tbs lime juice 
1 Tbs canola oil
1 large clove garlic grated
black pepper

6-8 cups of shredded romaine lettuce
2-3 sweet peppers chopped or sweet bell pepper

Thai Salad Dressing:
Juice of 1 fresh lemon (4 Tbs)
2 Tbs fish sauce
1 Tbs canola oil
2-3 tsp packed brown sugar
black pepper

Step 1:  Marinate beef for 2-4 hours in the fridge. Then heat a skillet with 1 Tbs canola oil and saute the marinated beef until it is almost cooked to your desired doness.  Next add onion, jalapeno, red pepper flakes, mint and arugula and saute for another minute.  Season with a little salt and black pepper. 

Step 2:  Chop salad ingredients and top with hot beef mixture.  

Step 3:  Whisk dressing well and dress each serving of salad separately to taste.  Eat immediately for best results.  Store salad components separately if you have leftovers and reheat the beef slightly to remake salad later.

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