Crunchy Thai Beef Salad

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This easy salad is stout of exciting flavors, and is an incredibly unusual means to aid a value-effective lower of beef esteem flank steak.

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  • 1 lb. flank steak
  • kosher salt
  • Pepper
  • 3 tbsp. unusual lime juice
  • 1 tbsp. olive oil
  • 1 tsp. low-sodium soy sauce
  • 1/2 tsp. granulated sugar
  • 1 medium carrot
  • 1/4 little cabbage
  • 2 c. unusual bean sprouts
  • 3 scallions
  • 1 crimson chili
  • 2 c. mixed greens
  • 1 c. unusual cilantro leaves
  • Toasted sesame seeds


    1. Step 1Warmth the broiler. Line a broiler-proof rimmed baking sheet with nonstick foil. Season the beef with 1/2 teaspoon each and every salt and pepper and broil to desired doneness, 3 to 4 minutes per aspect for medium-rare. Transfer to a reducing board and let rest for five minutes sooner than slicing.
    2. Step 2In the meantime, in a optimistic bowl, plug collectively the lime juice, oil, soy sauce, and sugar.
    3. Step 3Utilizing a vegetable peeler, peel long strips of carrot (turning the carrot as you peel it) into the dressing combination. Add the cabbage, bean sprouts, scallions, and chili and toss to coat. Gently toss with the greens, cilantro, and steak. Sprinkle with sesame seeds, if desired.

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Steve Giralt; Meals styling by Anne Disrude; Prop styling by Shana Faust

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