Japanese Ginger Salad Dressing On A Thai Beef Salad
Serve your japanese ginger salad dressing on a Thai Beef Salad. Thai Beef Salad with herbs packed with flavor an a Japanese Ginger Salad Dressing. This recipe is low in calories and fat but still provides one half of your daily servings for fruit and vegetables.
Ingredients:
Directions:
In a glass-baking dish combine soy sauce, fish sauce and sugar for the marinade. Add the steak, turning and coating it both sides. Let it marinate at least fifteen minutes, or overnight in the refrigerator.
Heat a large skillet over high heat. Add the steak to the skillet reserving the marinade for another step. Reduce the heat and cook until dark brown on both sides, about three to five minutes per side. Now add the reserved marinade to the skillet. Turn the steak to coat it in the marinade.. Transfer the steak to a cutting board and let it rest for five minutes. Slice it thin against the grain of the meat.
In a large salad bowl toss together the lettuce, cucumber, tomatoes, carrots, mint and basil. Toss with dressing and serve immediately. You can coat this with a store bought Ginger dressing or use the dressing recipe below.
You can use this on any type of leaf you have at home, such as spring mix or arugula, any organic leaf lettuce or romaine. It will be just as great.
Japanese Ginger Dressing
In a bowl stir together two teaspoons each fish sauce, sesame seed oil and sugar. Mince one jalapeno and one small piece fresh peeled ginger. Makes about one tablespoon of each to the dressing and mix with two tablespoons fresh lime juice.
This salad has about 213 calories per serving and serves four. A magazine recipe from Everyday Food inspires this recipe. Peanut Salad Dressing Directions: In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.
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