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LOCATION: Recipes >> Asian >> Thai Beef Salad 08

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Thai Beef Salad

3 tbsp soy sauce, divided
1 tbsp brown sugar, divided
2 tbsp water
3/4 lb top round beef steak, cut in 2" x 1/4" x 1/4" strips
2 tbsp seasoned rice vinegar
1 tbsp lemon juice
1 lg clove garlic, minced
1 tsp sesame oil
1/4 tsp hot red pepper flakes
4 cup shredded Chinese cabbage or iceberg lettuce
1 1/2 cup coarsely grated carrot
1 cup thinly sliced green onion
1 cup cooked linguini (2 oz. dry)
1/4 cup loosely packed fresh cilantro

Combine 1 tablespoon soy sauce, 1 tablespoon brown sugar and water;
pour over beef. Marinate beef 30 minutes. Drain beef, discarding
marinade. In a non stick skillet, stir fry beef over high heat
until browned, about 3 minutes. Remove from pan; cool to room
temperature. Mix remaining 2 tablespoons soy sauce and remaining
1/2 tablespoon of brown sugar with vinegar, lemon juice, garlic,
sesame oil and red pepper. Combine beef with remaining ingredients.
Pour on reserved dressing and toss. Serve immediately. Serves 4.

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