Thai Beef Salad

• 7 tablespoons olive oil, divided
• 2 tablespoons lime juice, divided
• 2 tablespoons chili sauce
• 1/2 teaspoon dried cilantro flakes
• 6 cups shredded napa or Chinese cabbage
• 2 cups shredded carrots
• 1 cup chopped seeded peeled cucumber
• 1-1/2 pounds beef top sirloin steak, cut into thin strips
• 2 teaspoons minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon dried basil

1. In a jar with a tight-fitting lid, combine 6 tablespoons oil, 1 tablespoon lime juice, chili sauce and cilantro; shake well. In a large bowl, combine the cabbage, carrots and cucumber. Drizzle with dressing and toss to coat; arrange on four plates.
2. In a large skillet, cook the beef, garlic, coriander and basil in remaining oil for 5-6 minutes or until meat is no longer pink. Sprinkle with remaining lime juice. Spoon beef and pan juices over salad.

olive oil, lime juice, chili sauce, cilantro flakes, cabbage, carrots, cucumber, beef, garlic, ground coriander, basil

Taken from www.tasteofhome.com/recipes/thai-beef-salad/ (may not work)