Thai Salad

Ingredients:

> 1 head romaine lettuce
> 1 head Belgian endive
> 1 head red leaf lettuce
> 3/4 cup peanut oil
> 1/4 cup fresh lime juice
> 3 tablespoons soy sauce
> 1 pound beef sirloin, 1-inch thick, cut in 3-inch long by 1/4-inch strips
> 1 and 1-inch piece fresh ginger, peeled and finely grated
> 1 tablespoon packed dark brown sugar
> 2 large cloves garlic, minced
> 3 fresh jalapeno peppers, finely minced
> 1/2 cup fresh cilantro, chopped coarsely
> 3 red ripe tomatoes, cut into wedges
> 2 scallions, finely chopped

Tear the romaine and red leaves, the leaves into small pieces. Carefully remove all the leaves of the chicory root, to leave everything behind. Place the vegetables in a plastic bag, seal and in the fridge for later.

In a bowl, mix two tablespoons of olive oil, lemon juice and soy sauce. Add strips of meat out of the marinade, stir well. Leave at room temperature for about 1 hour.

For the sauce in a food processor or blender, 1 / 2 cup combine oil and remaining lemon juice, soy sauce, ginger, sugar, garlic and jalapenos. Puree until smooth. Set aside.

When the oil is hot, let the beef strips. The meat in a frying pan or wok and fry quickly until browned on the outside. Remove the strips of meat and add the marinade. Bring to a boil, then remove from heat. Mix.

Serve Place vegetables in the refrigerator to a large heatproof bowl, cover with strips of warm meat. The marinade / sauce with meat mixture, then add the coriander, tomatoes and chives. Stir and serve immediately. Thai beef salad 4 .