Thai Ground Beef Salad
Recipe from Family Circle

If you like the mix of warm ground beef and salad greens typical of a taco salad, why not try a Thai twist? This is an equally enticing mix of spicy meat, matchstick vegetables, and cool greens.

Thai Ground Beef Salad

by 22  people

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  • 1/3  cup 
    vegetable oil
  • 1/3  cup 
    rice-wine vinegar
  • 1   tablespoon 
    fish sauce
  • 1   teaspoon 
    Asian chile paste (optional)
  • 1   tablespoon 
    dark Asian sesame oil
  • 1   teaspoon 
  • 1   teaspoon 
    ground ginger
  • 3/4  teaspoon 
    garlic salt
  • 1   cup 
    fresh cilantro leaves, chopped
  • 2   pounds 
    ground beef chuck
  • 2   
    carrots, peeled and cut into 1-inch sticks
  • 1   
    sweet red pepper, seeded and cut into 1-inch sticks
  • 3   
    scallions, trimmed and sliced
  • 2   bags 
    (10 ounces each) European-blend salad greens
For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro.
Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt.
Add carrots and sweet pepper to skillet; cook for 2 minutes.
Stir half of the dressing and the scallion into meat mixture. Remove from heat.
In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top.
Nutrition information
Per Serving: cal. (kcal) 515, Fat, total (g) 39, chol. (mg) 103, sat. fat (g) 11, carb. (g) 9, fiber (g) 3, pro. (g) 31, sodium (mg) 551, Percent Daily Values are based on a 2,000 calorie diet
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