Thai Beef Salad

Categories: Main Dishes

Ingredients

• 1 c. cilantro leaves
• 1/4 c. lime juice
• 2 T. low-sodium soy sauce
• 1 1/2 T. fish sauce
• 1 T. sugar
• 2 garlic cloves, roughly chopped
• 1/2 t. red pepper flakes
• 1 T. canola oil
• 1 pound flank steak
• 1/8 t. salt
• 1/8 t. black pepper
• 1 pkg. (8.5 oz) precooked jasmine rice
• 4 cups shredded napa cabbage
• 1 medium-sized cucumber, seeded and cut into 1/4"-thick half moons
• 4 scallions, thinly sliced
• 3 T. chopped basil

Directions

1. Pulse cilantro, lime juice, soy sauce, fish sauce,sugar, garlic, and red pepper flakes in a blender until smooth; set aside.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook 4 minutes. Flip and cook an additional 4-6 minutes or until internal temperature reaches 135 degrees on an instant-read thermometer for medium-rare. Allow to rest 5 minutes. Cut against the grain into 1/4" thick slices.

3. Meanwhile, prepare rice according to package directions. Spoon rice onto a plate a let cool 5 minutes.

4. In a large serving bowl, combine rice, cabbage, cucumber, scallions and basil and drizzle with 6 T. cilantro dressing; toss until combined. Top salad with sliced steak and drizzle with remaining dressing.

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