Thai Beef Salad

This delicious recipe can be made with chicken or shrimp. Serve alongside some Easy Curry Coconut Rice, and with some ripe sliced mango to garnish.

A very satisfying meal for a blustery day…and every bit as good on a hot day.

Fresh ingredients make all the difference.

Ingredients for Salad:
beef (thinly sliced)
cabbage (thinly sliced)
lettuce (thinly sliced)
carrot (julienned)
sweet red pepper (thinly sliced)
sugar snap peas (thinly sliced on an angle)
cilantro (minced)
candied almonds
cashews

Ingredients for Dressing:
sesame oil
Peppermaster Thai Satay Sauce
Peppermaster Sticky Ginger Garlic Sauce
sesame seeds (toasted)

Directions: Slice, julienne, chop, or mince your raw ingredients and combine in a bowl; Combine the veggies and cilantro and toss with the Peppermaster Thai Satay; Quickly stir-fry the thinly sliced beef (or use leftovers); Pour the Peppermaster Sticky Ginger Garlic Sauce over the meat and mix together.; Combine the vegetable and meat mixtures, reserving a small amount of the meat for presentation; Quickly toast the sesame seeds, cashews, and almonds; Mix half of the nut/seed mixture into the salad; Put the remaining meat, seeds and nuts on top of the salad in an attractive arrangment;

Bon Appétit!