I don’t normally think of a salad and think “what if we put some beef on this?” but this time was different. After pursuing through my cookbooks, which is one of my favorite things to do, I came across this salad and it hit all the notes I was looking for. Protein? Check. Little bit of spice? Check. Super healthy? Also check. The salad dressing is tangy and sweet, with a little bit of crunch from the shredded radishes, and the meat was full of flavor. The leftover meat made for a killer stir fry with broccoli and radishes the next day too! This recipe was done in about 15 minutes, because you can make the salad dressing while the beef is cooking. Done and done!

Thai Beef Salad

• Juice from 2 fresh limes
• 2 large radishes, grated
• 2 tsp fish sauce
• 1 tbsp dark soy sauce (I use one I found on Amazon a while ago!)
• 1 tsp honey
• 1 tsp red pepper flakes
• 1/2 cup canola oil
• 1.5 lbs of beef tips (I think we used pre-sliced stew beef strips)
• 1 tbsp salt
• 2 tsp paprika
• 2 small bunches of watercress (lightly steamed, I definitely overdid mine)
• 1 bunch of mint
• 1 bunch cilantro
• 6 scallions
• lemon zest

• 

• 

For the dressing whisk the lime juice, radishes, fish sauce, soy sauce, honey, red pepper flakes, and canola oil together. I added more red pepper flakes when I tasted it, because we like things a little spicier!

Add oil to a pan, and allow it to heat while you combine the beef in a bowl with the paprika and salt. Toss to combine, and then cook until finished!

Toss together watercress, mint, cilantro, lemon zest, and scallions in a large bowl. Add in some dressing, tossing to combine again. Top with beef and a little more dressing and you’re done!