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Thai Beef, Lamb or Duck Salad
Posted by Lori Ross - Viewed 1484 times

1 ½ lb sirloin or tenderloin steak, lamb chop or duck breast 

4 Tbsps hoisin sauce 1

 cup each of mint, basil and cilantro leaves 

1 cucumber, seeded and thinly sliced 

1 cup snow peas or sugar snap peas, sliced in half crosswise

1 cup carrots sliced into thin rounds

2 long red chilies, de-seeded and thinly sliced 

For the dressing

1 ½ tsps sugar

½ cup vinegar

3 tbsps fish sauce 

1 stick of lemon grass, white part, finely sliced (or 1 tbsp lemon peel)



Marinate the meat in hoisin for 2 hours. Combine the herbs, cucumber, peas, carrots, chilies.

Grill the meat to medium rare and allow to rest for 5 minutes. Slice thinly and add to salad. 

Combine the dressing ingredients, plus any juices from grilled meat and adjust to taste.

It should taste sweet, salty and tangy. 

Toss salad and serve on 4 plates with additional sprigs of mint and cilantro.

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