Salads, like this scrumptious Thai Beef Salad, are always a welcomed dish on your summer table. This salad gets its flavorful crunch from sliced cabbage, scallions, bean sprouts, and fresh greens. It features tender slices of broiled flank steak and a medley of Thai-inspired spices. Fill flatbread with leftover salad and make savory wraps for the next day! Smart Recipes, Asian Recipes, Beef Recipes, Recipes Beef Asian Crunchy Asian Beef Salad Crunchy Asian Beef Salad Recipe | PT20M Serves 4 Ingredients: 1 pound Flank Steak 0.25 teaspoon Salt & Freshly Ground Black Pepper 2 cups Mixed Greens 2 large Limes 1 teaspoon Low-Sodium Soy Sauce 0.5 teaspoon Granulated Sugar 1 tablespoon Extra-Virgin Olive Oil 0.25 small Cabbage 0.5 pound Cherry Tomatos 0.5 large Red Onion 2 cups Fresh Bean Sprouts 0.5 large Bunch Of Scallions 1 cup Fresh Cilantro Leaves 1 small Bunch Fresh Thai Basil Leaves 1 large Red Jalapeno 1 teaspoon Toasted Sesame Seeds Preheat the broiler, and line a small baking sheet with a piece of aluminum foil. Season the steak generously with salt & pepper. Meanwhile, wash and dry the salad greens in a salad spinner. Broil the steak for 3-4 minutes (for a perfect medium-rare), allow the steak to rest for 5 minutes before carving into thin slices. Meanwhile, combine the lime juice, zest, soy sauce, sugar, and oil in a large bowl and whisk to combine, stir in the sliced cabbage, tomatoes, red onions, and bean sprouts and toss to combine. Combine the salad greens, diced scallions, cilantro leaves, basil leaves, jalapeno slices and slices of steak with the dressed vegetables. Toss to combine. Garnish the salad with a sprinkle of the toasted sesame seeds.

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