Send a Meal Blog

Thursday, June 28 2012

If you like the mix of warm ground beef and salad greens typical of a taco salad, why not try a Thai twist? This is an equally enticing mix of spicy meat, matchstick vegetables, and cool greens.

Recipe from

Servings: 6 servings

Prep Time: 20 mins

Total Time: 27 mins

ingredients

1/3 cup vegetable oil
1/3 cup rice-wine vinegar
1 tablespoon fish sauce
1 teaspoon Asian chile paste (optional)
1 tablespoon dark Asian sesame oil
1 teaspoon sugar
1 teaspoon ground ginger
3/4 teaspoon garlic salt
1 cup fresh cilantro leaves, chopped
2 pounds ground beef chuck
2 carrots, peeled and cut into 1-inch sticks
1 sweet red pepper, seeded and cut into 1-inch sticks
3 scallions, trimmed and sliced
2 bags (10 ounces each) European-blend salad greens

directions

For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro.

Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt.

Add carrots and sweet pepper to skillet; cook for 2 minutes.

Stir half of the dressing and the scallion into meat mixture. Remove from heat.

In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.

nutrition information

Per serving: Calories 515, Total Fat 39 g, Saturated Fat 11 g, Cholesterol 103 mg, Sodium 551 mg, Carbohydrate 9 g, Fiber 3 g, Protein 31 g. Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 10:24 am | Permalink | 0 Comments | Email

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