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
-
EYB Comments
Can substitute beef flank steak for beef skirt steak, and soy sauce for fish sauce. Can broil or grill.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.