Beef/Veal/ Entree/ Salads

Thai Steak Salad

https://www.prehistoricsoul.com/ky8g83g https://serenityspaonline.com/dos7a4dviz I’m a copycat but it’s worth it for this recipe.

https://masterfacilitator.com/73d35owmvit I hope everyone had a wonderful holiday season. Christmas came and went so fast and the New Year is here, and everyone is wanting to cut calories and food intake.

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What are your New Year’s resolutions? Well when it comes to food I would like to do one vegetarian meal a week, fish at least 2 times a week (baked or pan fried), a main dish salad at least once a week, and then try and fill in the other days with healthier meals made with chicken and some pork. I think having salad is a perfect start to the new year.

What is it about a salad that is so refreshing even if it is loaded with tons of ingredients? I don’t know but I think most people feel like they are watching their calories when eating salad and that’s not always true.

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Buy Xanax Nyc A couple of years ago I gave up buying all those creamy prepared salad dressings and now whip up any type of vinaigrette at a moments notice. As long as you have olive oil, vinegar (some balsamic also), some Dijon mustard or other types of mustard and seasoning, you can whip up a dressing almost as quick as you can grab for that high fat store bought dressing that might still be in your refrigerator.

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I don’t really think about the calories when I’m making a salad at home. I’m just thinking I can make one thing and not doing a protein, sides, etc., etc. Even though this salad has a long list of ingredients, you can prep everything early in the day and then just throw it together for your evening meal. For a salad with few ingredients and big taste, I posted the Bitter Green Salad with Yuzu dressing from our Hawaiian feast a few weeks ago.

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My sister has always loved Houston’s Restaurant Evil Jungle Thai Salad. I have yet to taste it but I take her word that it is a delicious salad and she says it’s her most favorite restaurant salad.

So I started googling their recipe and came up with several copycat recipes. I’m sticking with the dressing recipe but added more garlic (or course) and for the salad, I omitted the noodles just because I didn’t think I would like noodles in a salad. I also added oranges instead of mango (I eat enough mango as it is), added the fresh ginger, jalapenos, the avocado and the savoy cabbage along with a mixture of lettuce. I browned my sesame seeds (not in their recipe) and the peanuts in a dry skillet which really adds a nice toasty taste to the salad. I think I changed enough ingredients in this salad to call it my own but I would have to say the Evil Thai Steak Salad from Houston’s Restaurant was definitely my inspiration.

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While visiting in Chicago before Christmas, we made this one night at our son and daughter-in-law’s house, and we all enjoyed it along with some fresh crusty French bread and some Cambozola cheese.

https://www.chat-quiberon.com/2024/01/18/hbtrlbv5bi6 (Can totally be carb friendly. There is only one carrot for the two salads and you can limit the amount of avocado you put on top for garnish.)

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All ingredients ready to go. I used Mandarin oranges and some fresh oranges also.

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https://therepairstore.ca/ciozkip0wx Ready for the dressing.

Almost forgot the toasted sesame seeds and peanuts.

https://serenityspaonline.com/th07l3ksmlk A little petite petite syrah and bread to go with the salad.

Thai Steak Salad
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Ingredients
  1. Dressing: (for two salads)
  2. 3 Tbsp. lime juice
  3. 1 Tbsp. fish sauce
  4. 1 Tbsp. water
  5. 1 clove garlic, minced
  6. 1 1/2 tsp. Sriracha sauce (or chile paste)
  7. 1 Tbsp. brown sugar
  8. 1/2 tsp. sesame oil
  9. 2 Tbsp. canola or grape-seed oil
Salad ingredients
  1. 1/2 lbs. rib-eye steak (enough for two)
  2. 1/2 avocado, sliced for garnish
  3. 1 1/2 c. savoy cabbage, sliced very thin
  4. mixed lettuce (curly or red leaf, spinach, mescaline
  5. 1 small julienned carrot
  6. 1 Tbsp. grated fresh ginger
  7. 1 Tbsp. toasted sesame seeds
  8. 1/3 c. seeded, diced cucumber
  9. 1-2 oranges, peeled and sectioned or filleted
  10. 1/3 c. diced tomato
  11. 1/3 c. thinly sliced red onion
  12. 2 Tbsp. toasted chopped peanuts
  13. 1 thinly sliced seed jalapeno pepper
  14. 1/2 c. combination of cilantro, mint and Thai basil
Instructions
  1. To prepare the dressing, whisk all ingredients together and set aside. To make the salad, season the rib-eye with salt and pepper and sear in a hot skillet for 2-3 minutes per side or pop on the gas grill for the desired doneness. Let the meat rest for a few minutes before slicing thin on the diagonal.
  2. Toast the peanuts and sesame seeds in a dry skillet or herb basket (or sieve) until nice and brown, set aside.
  3. Mix all the remaining salad ingredients except for the peanuts and sesame seeds in a large bowl. Drizzle the dressing until well coated. Divide the salad between two plates, top with sliced beef, sprinkle with peanuts and pass more dressing.
  4. *Note: I would make extra dressing to pass in case someone wants more. I’m doing the salad for 6 of us and will probably 4-5 times the dressing recipe.
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