Yum Neau-Thai Sliced Beef Salad

• 8 ounces, weight Beef Steak
• 1/4 cups Soy Sauce
• 1 Tablespoon Canola Oil
• 2 cups Salad Greens
• 1 whole Small Cucumber
• 1/2 whole Onion, Sliced (Red Would Be Pretty)
• 1/2 cups Bean Sprouts
• 1/4 cups Thai Fish Sauce
• 2 whole Dried Red Chilis (or 1 Fresh Jalapeno)
• 2 whole Small Limes
• 1 clove Garlic, Minced

1. Place defrosted steak in a zip top baggie with soy sauce and canola oil. Let marinate for at least half an hour.
2. Wash, chop and arrange veggies. Anything can be added to this mix. I enjoy a crisp lettuce like romaine. Fresh tomatoes can be added, green onions are great, carrots or celery could be thrown in. This recipe changes every time depending on what is in my refrigerator.
3. Dressing: combine fish sauce, lime juice from both limes, zest from 1 lime, garlic and chilis. Stir to combine.
4. Grill marinated steak on outside grill, George Foreman grill, or cast iron grill pan until desired doneness. Rest cooked beef for 1 to 10 minutes. Slice against the grain in thin diagonal slices. Add beef to the greens.
5. Pour dressing on top of the beef and greens. Very low in calories for a huge beef salad!!

ubc, canola oil, salad greens, cucumber, onion, sprouts, ubc, red chilis, clove garlic

Taken from tastykitchen.com/recipes/salads/yum-neau-thai-sliced-beef-salad/ (may not work)