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Hot To Go Thai Salad

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  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. Partially freeze steak; slice across grain into ¼-inch strips.
  2. Place in large bowl.
  3. Combine all but 1 tablespoon oil, vinegar, soy sauce, ½ of the jalapeño, garlic, gingerroot and pepper flakes in small bowl.
  4. Pour mixture over beef; marinade 1 hour. Drain beef; discard marinade.
  5. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot.
  6. Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink.
  7. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl.
  8. Toss to coat. Sprinkle with mint, if desired.

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