Thai Beef Salad

• 1/4 c lime juice;
• 1 Tbsp soy sauce;
• 1 tbsp sugar;
• 1/4 to 1/2 tsp red pepper flakes;
• 3 tbsp vegetable oil;
• 2 boneless rib-eye steaks;
• 1/2 lb. carrots;
• 1 medium head of romaine;
• 1/2 c fresh mint
• 1/3 c salted peanuts

1. Make marinade: Whisk together lime juice, soy, sugar, red pepper flakes, and oil. Season steaks with S&P and pour 1/4 of marinade over steaks (ensure both sides are coated). Let sit up to 30 mins.
2. In a large skillet, cook steaks til desired doneness. Transfer to a cutting board and tent losely. Slice into bite-sized pieces and transfer to a bowl with remaining marinade.
3. Peel carrots into ribbons and add to steak. Add chopped mint and romaine (chopped crosswise into ribbons). Toss to combine. Add peanuts (optional) at the end.
4. Any leftover you can throw into a tortilla and it makes a nice Thai wrap for lunch.

lime juice, soy sauce, sugar, red pepper, vegetable oil, carrots, head of romaine, fresh mint, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-beef-salad-50011278 (may not work)