Spacer Thai-Style Beef Salad
  | Asymmetry | Cooking | Thai-Style Beef Salad |



3 Tbsp fresh lime juice
2 1/2 Tbsp vegetable oil
2 1/2 Tbsp sesame oil
2 Tbsp fish sauce (nam pla)
2 tsp grated lime peel
8 oz thinly sliced roast beef or chicken, cut into thin strips
4 c thinly sliced romaine or your lettuce of choice
6 radishes, trimmed and thinly sliced
4 green onions, thinly sliced


  1. In a small bowl, whisk the first five ingredients together to blend. Add salt and pepper to taste (I didn't find it needed anything).
  2. In a large bowl, combine meat, lettuce, radishes, and green onions.
  3. Toss with enough dressing to coat; any leftover dressing can be passed separately.

Serves 2 comfortably when it's 95 degrees out.

Bon Appetit, June 2000 issue.

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson