Student Chefs create Thai Beef Salad from UTSA's demonstration kitchen.
Click here to watch... Ingredients:
- 1/2 cup teriyaki sauce
- 2 tbsp peanut buttter
- 2 tbsp lime juice
- 1 beef flank steak or beef top sirloin steak
- 8 cups of torn mixed salad greens or spring greens
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 1 large red pepper, cut into thin strips
- 1 can bean sprouts, drained or snow peas
- 1/3 cup light Italian dressing
Beat teriyaki sauce, peanut butter, and lime juice with wire whisk until well blended.
Pour 1/3 cup of mixture into large plastic bag. Add steak and refrigerate for 30 minutes, turning several times to coat steak.
Preheat grill to medium. Remove steak from bag - discard bag with marinade.
Grill steak 13-16 minutes for med-rare doneness. Cover with foil to keep warm. Let stand 10 minutes (allowing meat to sit before slicing helps keep the juices locked in once the meat is cut.)
Cut steak across the grain into thin slices. Toss greens, vegetables, bean sprouts, and dressing in large bowl. Top with steak.
Serve with crusty bread.
Dressing alternative - remake the marinade and add olive oil to it.
For more information about the Demonstration Kitchen at UTSA:
click here.
