Thai Beef Salad

Thai Beef Salad
Shaina Miller

I usually make this with leftover flank steak or other steak. If using left overs you will want to reheat the meat so it is not refrigerator cold; just about room temperature.

If you want to start with fresh steak do this:
1 lb sirloin steak cut into strips
mix:
3 Tbs. soy sauce
3 Tbs brown sugar
1 Tbs. water
Pour marinade over meat. Marinate at least 30 minutes, no more than 24 hours.

Brown beef over high heat. Set aside.

Mix dressing:
1/4 C. soy sauce
1 Tbs. brown sugar
4 Tbs. rice vinegar
2 Tbs. lemon juice
2 tsp. sesame oil
1-2 garlic cloves-minced
1/4 tsp. red pepper flakes

Cook linguine according to package directions
Lettuce - washed and torn into pieces
(desired amount--do you want this to be a lettuce salad with some linguine noodles or a noodle bowl with lots of linguine noodles and less lettuce? Excellent both ways!)

carrots washed and coarsely chopped
green onions thinly sliced

Combine beef, linguine, and lettuce, onion and carrots. Pour dressing on top and toss to coat. (You will not use all of the dressing.)

Broccoli and Cauliflower Salad

A delicious summer salad. My Husband's favorite, I will be making it for Father's Day.

Mix together:

1 head cauliflower, cut into bite size pieces
3 stalks broccoli, cut into bite size pieces
(You can double the broccoli and omit the cauliflower)

1/4 chopped purple onion (good with yellow onion too.)
1 C. shredded Mozzarella or Colby Jack cheese

In a separate bowl, mix:
2 C. mayonnaise
1/4 C. sugar
1/4 C. Parmesan cheese
1/4 tsp. salt
2 T. vinegar or cider vinegar

Pour sauce over vegetables and mix, chill for a few hours before serving. Stir in 12 oz bacon, cooked crisp and crumbled just before serving. (I use store bought bacon bits 1/4-1/2 cup.)