By: Moderator_1
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Ingredients
Serves Tool
Serves To:USMetric| 4 | lime wedges for garnish | ||
| 2 | Tablespoon(T) | dry roasted peanuts, coarsely chopped | |
| 4 | Cup(c) | napa cabbage, sliced thin | |
| 1/4 | Cup(c) | fresh cilantro, chopped | |
| 1/4 | red bell pepper, juliennedcening | ||
| 1/2 | Cup(c) | red onion, julienned | |
| 1 | Pound(lb) | london broil, grilled medium rare, sliced into thin strips | |
| 2 | Teaspoon(t) | sesame oil | |
| 1 | Tablespoon(T) | sugar | |
| 2 | Tablespoon(T) | fresh lime juice | |
| 2 | Tablespoon(T) | soy sauce | |
| 1 | Clove(clv) | garlic, minceded | |
| 1 | thai chile. chopped (remove seeds if you don't like hot) |
Preparation
In a blender, blend dressing ingredients together. Toss beef, red onion, bell pepper, and cilantro. Add dressing and toss again. Divide napa cabbage on four chilled salad plates. Top with beef salad, sprinkle with peanuts, and serve each salad with a lime wedge on the side.