Thai Beef Salad
I often think that marinades don’t make that much difference, but this one changed my mind. The beef is awesome, even without the other ingredients. If you can’t find yam noodles, you can use zucchini noodles from a spiralizer, or rice noodles if you eat rice. The enoki mushroom is another mushroom that I found at the West Windsor Community Farmers' Market. The mix of flavors in this dish is delicious!
Marinade Ingredients:
1 cup coconut aminos
½ cup honey
6 Tablespoons fish sauce
2 Tablespoons orange juice
1 Tablespoon cilantro
1 Tablespoon mint
1 Tablespoon lime juice
1 chili pepper
1 Tablespoon diced garlic
1 ½” piece of ginger, sliced
Directions:
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Marinade – mix ingredients in blender. Slice flank steak thin and place in Ziploc bag. Pour marinade over steak in Ziploc bag. Refrigerate for at least 2 hours.
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Dressing – mix all ingredients together in blender.
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Salad – put all ingredients together in bowl.
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Flank Steak – remove steak from marinade and sauté for a couple of minutes in coconut oil. Place steak on top of salad. Garnish with cilantro and mint. Serve with dressing on the side.
Dressing Ingredients:
¼ cup lime juice
¼ cup coconut aminos
2 Tablespoons orange juice
2 Tablespoons sesame oil
2 ¼ teaspoon fish sauce
1 hot pepper, minced
1 Tablespoon diced garlic
1 Tablespoon diced ginger
Salad Ingredients:
16 oz. flank steak
2 packages yam noodles
2 cups diced tomatoes (fresh)
1 cup enoki mushrooms
1 grapefruit, separated into segments
Cilantro for garnish
Mint for garnish
