Fiery Thai “Beef” Salad

  • 1/2 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons brown sugar
  • 2 tablespoons Thai vegan fish sauce
  • 2 tablespoons chile paste with garlic
  • 2 garlic cloves, minced
  • 1 can whole straw mushrooms, these replace your flank steak 😉
  • 8 ounces whole baby bellas, halved.  These replace your Flank steak too 😉
  • Cooking spray
  • 1 1/2 cups vertically sliced red onion
  • 4 plum tomatoes, each cut into 6 wedges
  • 6 cups spring mix salad
  • 1 1/4 cups thinly sliced cucumber
  • 2 tablespoons chopped fresh mint


  1. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and baby bellas in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove bellas from bag; discard marinade.
  2. Place bellas on grill rack or broiler pan coated with cooking spray; broil 4 minutes.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, straw mushrooms and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with bellas; drizzle each serving with 1 tablespoon reserved lime mixture.
Note:The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half.

5 responses to “Fiery Thai “Beef” Salad

  1. Pingback: Fiery Thai “Beef” Salad | Plant Based Diet Adventures

  2. petit4chocolatier

    Hi Heather! I love salads; however I have had some bad ones. This one looks fascinating with the thai sauce and brown sugar combo. I love how it looks too! Love the drizzle too!! Absolutely creative and delicious Heather!

  3. Looks mouthwatering and reading the ingredient list, wow! Delicious!

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