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Cook The Book: Thai Beef Salad

Nutrition per serving    (USDA % daily values)
CAL
257
FAT
51%
CHOL
19%
SOD
28%

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Ingredients for 4 servings

8 ounces skirt or flank steak, leftover or raw

6 cups torn salad greens (mixed greens are nice)

1 cup torn fresh herb leaves (mint, cilantro, Thai basil, or a combination)

1/4 cup minced red onion

1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded, and diced

1 small fresh hot red chile, like Thai, or to taste, minced

Juice of 2 limes

1 tablespoon sesame oil

1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce

1/2 teaspoon sugar

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