Thai Beef Salad

Ingredients

• 0.25 pound flank steak (can also use chicken or go vegetarian)
• 1.5 tbsp lime juice (fresh squeezed)
• 4 tsp cilantro (chopped)
• 0.5 clove garlic (minced)
• 1.5 tsp honey
• 1.5 tsp Thai fish sauce (if gluten-free make sure the brand of choice is gf)
• 1.5 tsp chili paste (if gluten-free make sure brand of choice is gf)
• 0.25 cup green onion (thin sliced)
• 0.25 cup carrot (shredded)
• 0.25 cup snap peas (sliced)
• 0.25 cucumber (peeled and thinly sliced)
• 1.5 cups romaine lettuce
• 1.5 tsp rice vinegar
• 1.5 tsp sesame oil
• 0.75 tsp olive oil

Instructions

1. Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour marinade into a heavy-duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.
2. Heat grill and cook meat to the desired doneness (you can also broil or pan-cook the meat).
3. Thinly slice cooked meat.
4. Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.

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