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  • 4,424 Ratings

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

Food & Wine
February 2013

Gallery

Credit: © Gentl & Hyers

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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