Ingredients
- Dressing:
- 1/2 cup unseasoned rice wine vinegar
- 1/3 cup peanut oil
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tsp minced garlic
- 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp soy sauce
- 1 1/2 tsp hot pepper sauce
- 1 1/2 tsp fresh minced ginger
- 2 tbsp fresh lime or lemon juice
- 1/3 cup coarsely chopped salted peanuts
- Salad:
- 1 1/2 lbs (about 4 cups) cooked-rare roast beef sirloin -- cut in 1
- 1/2 x 1/4-inch strips
- 2 med (about 2 1/2 cups) cucumbers -- peeled, seeded and sliced 1/4-
- inch thick
- 1/4 lbs snow peas -- stemmed, blanched 30 seconds
- 1/2 lbs bean sprouts
- 1 3/4 cup (about 2 medium) julienned red peppers
- 2 cup finely sliced red cabbage
- 1 cup thinly sliced green onions
- lettuce leaves -- as needed
- 1/2 cup chopped salted peanuts
Directions
-
To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad.
-
To prepare salad, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing.
-
To serve, arrange salad on lettuce leaves. Sprinkle with peanuts.