Thai Kitchen

Thai Beef Salad


Thai Vinaigrette:

1/4 cup (50 mL)  fresh lime juice

1/4 (50 mL) cup rice vinegar 

1/4 (50 mL) cup sugar

1 tablespoon (15 mL)  Thai Kitchen® Premium Fish Sauce

2 teaspoons (10 mL)  minced garlic


1 package (140 g) spring mix salad greens

1 medium tomato, slied

1/2 cup (125 mL) sliced cucumber

1/4 cup (50 mL) thinly sliced red onion

8 ounces (227 g) cooked steak

Cooking Instructions:

FOR the Thai Vinaigrette, mix all ingredients in small bowl until well blended.

DIVIDE salad greens and vegetables evenly among 4 plates. Top with steak slices. Drizzle with Thai Vinaigrette.


Thai Kitchen Tip: Prepare salad with leftover Roasted Chili Flank Steak.