I love making this salad the night after a big beef dinner. It’s lighter and more refreshing than next-day beef sandwiches! The vegetables I’ve used vary every time, depending on what I have on-hand. Shrimp also works well, if you don’t have beef.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/2 tablespoon crushed pepper, or to taste
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- Salt and freshly ground black pepper
- 2 cups leftover beef (steak, brisket, etc.), thinly sliced
- 1 head iceberg lettuce, shredded
- 1/2 cup mung bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup cilantro leaves, roughly chopped
- 1 red bell pepper, julienned
- 1/2 red or yellow onion, thinly sliced
- 3 tablespoons fresh mint leaves, chopped
- Sesame seeds, for garnish
Instructions
- To make the Dressing: Mix together all the ingredients and chill.
- To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1290 |
| Total Fat | 101 g |
| Saturated Fat | 41 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 82 g |
| Cholesterol | 426 mg |
| Sodium | 1327 mg |
Reviews
I made this salad for some customers who came to my house for a meeting. I followed the recipe exactly, made the dressing a few days in advance and thankfully tasted the dressing earlier that morning as the extra days in the fridge allowed the red peppers to mingle and really spiced up the dressing to a level that made my eyes water. So I tossed it out and started over and used 1 tsp of red pepper instead of 1/2 TBSP. I also topped it with asian rice sticks (vermicelli) which I quickly fried until they puffed up. Everyone loved it! Thanks for the recipe!
I had all these ingredients on my shelf— what an easy and wonderful thing to do with left over steak. My family loved it.
I used leftover braised short ribs; everyone, including my 3,6, & 7 year olds loved this! I did double the dressing, though–thought it was too “dry” without….
Good, quick and easy recipe. Great use of leftovers. Easy to customize. A bit spicy for my taste but is, of course, adjustable depending upon your taste. A little red pepper goes a long way…!
This is one of my favorite salads. The only thing I might do different is use cabbage instead of lettuce. We could not finish it in one meal and the lettuce wilted very quickly so we could not eat it at a later time. Other than that it was very easy and very tasty!
Good, spicy. This recipe really can suit just about whatever veggies/meat you have in the fridge. I suggest doubling the dressing recipe and adding a bit more oil. I added beef and shredded pork.
This is an easy recipe that anyone can follow.
This was very good, although I made a few changes to “Thai it up” a bit more. In the dressing, I used rice wine vinegar instead of red, tripled the sesame oil, and added some lime zest and fresh minced ginger and garlic.
Sara’s right, the vegetables are infinitely variable. I left out the bean sprouts, decreased the mint and added chiffonade of basil, grilled shiitakes, julienned, blanched snow peas and some shredded seeded cucumber, and I substituted green onions for the red. I also warmed the meat (leftover prime rib — num!).
This recipe is perfect for the cook who likes to play with his/her food!
This recipie seems more Chinese than Thai to me. When I think of (or make) Thai salads, I think of fish sauce and lime juice and not red wine vinegar and soy sauce. The mint and cilantro seem like the only Thai touch to me. I also prefer fresh chiles for the heat in a Thai salad rather than crushed red pepper.