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Thai Beef Salad

Thai Beef Salad

Inspired by Yum Nua, this Thai beef salad combines fresh of green and herbs with a bit of heat and savory skirt steak.

Makes 4 servings

Ingredients:

  • 1 bottle Nong's Khao Man Gai Sauce
  • 1lb Skirt Steak
  • 1 pint cherry tomatoes, sliced in half
  • 1 medium shallot, sliced thin
  • 2 tbsp scallion, sliced thin on the bias
  • 1 serrano or thai chile, sliced thin
  • 1 clove garlic, minced
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped mint
  • 2 tbsp Thai basil

Directions:

  1. Marinate skirt steak with half of the Nong's Sauce for at least 2 hours (or up to 24 hours).
  2. Grill skirt steak over high heat until done to your liking. Rest for 10 minutes, then thinly slice against the grain (1/8" thick or less).
  3. Combine all the other ingredients in a large mixing bowl along with the other half of the Nong's Sauce and mix thoroughly.
  4. Add the sliced beef and mix again, then let sit for at least 10 min.
  5. Serve in shallow bowls and garnish with extra fresh herbs.

 

Thai Beef Salad close up

Thai beef salad with Nong's gluten free sauce in the background.

Nong's Thai beef salad with extra garnish and sauce on the side.

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Nong's Khao Man Gai Sauce
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Nong's Khao Man Gai

Located in Portland, Oregon we've been serving up delicious chicken and rice since 2009.

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