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Thai beef salad from The Minimalist at The New York Times by Mark Bittman

  • salad greens
  • cilantro
  • cucumbers
  • fish sauce
  • limes
  • mint
  • sesame oil
  • red onions
  • beef skirt steaks
  • Thai basil
  • red Thai chiles

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Notes about this recipe

  • Eat Your Books

    Can substitute beef flank steak for beef skirt steak, and soy sauce for fish sauce. Can broil or grill.

  • wodtke on May 07, 2015

    I've made this twice, and both times thought it was quite good. Not the most authentic recipe, I'm sure, but I like that it uses western-style leaves. Easy and fast. I used tri-tip steaks, because that's what I had, but I suspect skirt steaks would be better.

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