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Quick Thai Beef Salad

  • Total Time:
  • Servings: 4

We love this pungent, tangy salad because it is astonishingly fast to make. Other versions of this recipe require you to marinate and cook the meat, which can take hours; this variation (which appeared in F&W in May 2002) calls for store-bought roast beef instead.

Plus: More Beef Recipes and Tips

KEY: Spring, Summer, Fast - Column, Asian, Southeast Asian, Thai, Salads, Fast, Healthy, No-Cook, Staff Favorites, Dinner, Lunch

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Ingredients

  • 6 tablespoons fresh lime juice
  • 5 tablespoons Asian fish sauce
  • 2 Thai chiles, minced
  • 1 teaspoon sugar
  • 1/2 pound thinly sliced rare beef
  • 5 small scallions, cut into 1-inch lengths
  • 3 medium shallots, thinly sliced
  • 1 medium tomato, halved and sliced
  • 1 cup thinly sliced peeled cucumber
  • 1/2 cup chopped celery leaves

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How to make this recipe

  1. In a large bowl, mix the lime juice, fish sauce, chiles and sugar; stir to dissolve the sugar. Add the beef, scallions, shallots, tomato, cucumber and celery leaves, toss gently and serve.
Photo © Gentl & Hyers Published February 2013

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