Salad Greens:
- 1 head green leaf lettuce
- ¼ cup cilantro chopped
- 12 leaves Thai basil chopped
- 10 mint leaves chopped
- 2 oz bean sprouts blanched
Topppings
- 2 Tbsp peanuts chopped
- 2 limes cut into wedges
- 4 shallots thinly sliced and quickly fried
- 2 Thai red chilies thinly sliced-optional
To cook the meat
Slice the beef into very thin pieces. Combine in a pitcher the salt, ginger, pepper, five spice powder, lime juice and garlic powder. Place the meat slices in a zip top bag and pour in the marinade. Purge the air then seal the bag and be sure all the meat is coated. Squeeze the meat around the bag a bit to cover in the marinade. Place in the refrigerator for about two hours. Heat oil on medium. Add the beef and cook about 1-2 minutes on each side until brown and cripy on the edges. Set the beef aside and allow to cool before serving.
While the meat is resting assemble your greens. Mix lettuce, cilantro, Thai basil, and mint, in a bowl.
Blanch the bean sprouts, and when completely cool, add to the greens mixture.
Calories: 324kcal | Carbohydrates: 47g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1471mg | Potassium: 624mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4765IU | Vitamin C: 40.3mg | Calcium: 85mg | Iron: 3.1mg