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
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
How to Make It
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.
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