Stir-Fried Thai Beef Salad

For those who think salad can never be supper, this spicy Thai version is the real meal deal! Just call it a stir-fry for the skeptics.
Yield 4 Servings Prep. Time 20 min Marinating Time 10 min Cooking Time 10 min Total Time 40 min


Here are the following ingredients:

  • 1 tbsp (15 mL) EACH cornstarch and reduced-sodium soy sauce
  • 1 tbsp (15 mL) EACH minced gingerroot and fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) EACH sesame oil and Asian chili sauce
  • 1 lb (500 g) Beef Inside Round Marinating Stir-fry Strips
  • Chili-Lime Vinaigrette
  • 1 tsp (5 mL) grated lime zest
  • 1/4 cup (60 mL) fresh lime juice
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) EACH reduced-sodium soy sauce and liquid honey
  • Dash Asian chili sauce
  • 3 tbsp (45 mL) vegetable oil
  • Salad
  • 4 tsp (20 mL) vegetable oil, divided
  • 1 cup (250 mL) halved grape tomatoes
  • ½ cup (125 mL) EACH julienned cucumber, sweet yellow pepper and red onion
  • 8 cups (2 L) torn romaine lettuce
  • Chopped peanuts (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine cornstarch, soy sauce, gingerroot, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand for 10 minutes.

  2. Chili-Lime Vinaigrette : Meanwhile, whisk together lime zest, lime juice, vinegar, soy sauce, honey and chili sauce in a small bowl; gradually whisk in oil until blended. Set aside.

  3. Salad: Heat 1 tsp (5 mL) oil in large skillet or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean large bowl. Heat remaining oil in same pan; add beef and cook for about 1 minute per side, until browned all over. Add to wilted vegetables; toss to combine.

  4. Add Chili-Lime Vinaigrette to pan. Cook over medium heat, stirring and scraping up brown bits from bottom of pan, until slightly thickened and hot.

  5. Pour with just enough hot vinaigrette over romaine in a large bowl to moisten; divide among 4 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle remaining vinaigrette over each serving. Garnish with peanuts, if desired.