Cold Thai Beef Salad

Serves: 4

Mckayla Luettgen

1 January 1970

Based on User reviews:

43

Spice

35

Sweetness

60

Sourness

44

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

3 tbsps

Red Wine Vinegar

1 tbsp

Sugar

1 tbsp

Soy Sauce

1 tbsp

Pepper (crushed, to taste)

1 tsp

Sesame Oil

1

Sesame Seed (for garnish)

1

Salt

1

Ground Black Pepper (freshly)

2 cups

Beef Steak (leftover, brisket, etc, thinly sliced)

1

Iceberg Lettuce (head, shredded)

1 cup

Mung Bean Sprout

1 cup

Shredded Carrots

1 cup

Cilantro Leaves (roughly chopped)

1

Red Bell Pepper (julienned)

1

Yellow Onion (red or, thinly sliced)

Directions:

1

To make the Dressing: Mix together all the ingredients and chill

2

To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl

3

Just before serving, toss the dressing with the salad and top with the sesame seeds