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Main dishes

Thai Beef Salad

Thai Beef Salad recipe
photo by:kraft
time
prep:
10 min
total:
56 min
servings
total:
4 servings, about 3 cups each
Magazine Acquisition

What You Need

1/2
cup  A.1. Teriyaki Steak Sauce
2
Tbsp.  each: PLANTERS Creamy Peanut Butter and lime juice
1
 beef flank steak or beef top sirloin steak (1 lb.)
8
cups  torn mixed salad greens or spring greens
1
cup  each: sliced cucumbers and shredded carrots
1
large  red pepper, cut into thin strips
1
can  (14 oz.) bean sprouts, drained
1/3
cup  KRAFT Lite Zesty Italian Dressing

Make It

BEAT steak sauce, peanut butter and lime juice with wire whisk until well blended. Pour 1/3 cup of the steak sauce mixture into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate. Reserve the remaining steak sauce mixture for brushing onto steak as it cooks.

PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steak from grill; cover with foil to keep warm. Let stand 10 min.

CUT steak across the grain into thin slices; set aside. Toss greens, vegetables, bean sprouts and dressing in large bowl; divide evenly among 4 serving plates. Top with the steak.

Kraft Kitchens Tips

Special Extra
Whisk 2 tsp. peanut butter into the salad dressing before tossing with the greens; spoon onto serving plates as directed. Top with the sliced steak, then sprinkle evenly with 1/2 cup chopped PLANTERS Peanuts and/or chopped cilantro.
Cooking Know-How
Let cooked meat stand for 5 to 10 min. before slicing to serve. This helps to keep the juices locked into the meat once it is cut.
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