*BEST* Thai Beef Salad

A Bar W Ranch staple and you’ll see why! Hint: Make extra dressing, you’ll put it on everything (like fish!)

Marinade Ingredients:

2-inch piece fresh ginger, grated

4 cloves garlic, minced

1 tablespoon honey (optional, omit for Whole30)

1/4 cup lime juice

1 teaspoon lime zest

1 tablespoon sesame oil

2 teaspoons coconut aminos

2 tablespoons fish sauce

Salad Ingredients:

1-2lbs grass-fed sirloin, flank, skirt, or bavette

5 cups romaine lettuce, chopped

1/2 cup fresh mint, chopped

1/3 cup fresh cilantro, chopped

1/2 cup red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cucumber, halved lengthwise and thinly sliced

1/4 cup peanuts, finely chopped

1 serrano chili, thinly sliced

Dressing Ingredients:

1/4 cup lime juice (freshly squeezed)

2 tablespoons fish sauce

1 tablespoon soy sauce or coconut aminos

1 tablespoon honey

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 finely chopped serrano chili (optional, for heat)

Directions:

1. Marinate the steak: In a bowl or resealable bag, combine all marinade ingredients. Add the steak and let it marinate in the fridge for 20 minutes or up to 6 hours.

2. Cook the steak: Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and pat it dry. Cook for 2-3 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.

3. Assemble the salad: In a large bowl, combine the romaine, mint, cilantro, red onion, cherry tomatoes, and cucumber. Toss gently.

4. Top the salad: Add the sliced steak on top of the salad. Garnish with peanuts.

5. Prepare the dressing: Whisk together lime juice, fish sauce, soy sauce, honey (if using), sesame oil, garlic, ginger, and serrano in a small bowl. Or in a small mason jar and shake it up. Taste and adjust flavors as needed.

6. Serve: Drizzle the dressing over the salad and toss lightly. Add any remaining steak juices for extra flavor and serve immediately.