Thai Beef Salad

Thai Beef Salad


7 tablespoons olive oil, divided
2 tablespoons lime juice, divided
2 tablespoons chili sauce
1/2 teaspoon dried cilantro flakes
6 cups shredded napa or Chinese cabbage
2 cups shredded carrots
1 cup chopped seeded peeled cucumber
1-1/2 pounds boneless beef sirloin steak, cut into thin strips
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon dried basil

In a jar with a tight-fitting lid, combine 6 tablespoons
oil, 1 tablespoon lime juice, chili sauce and cilantro;
shake well.

In a large bowl, combine the cabbage,
carrots and cucumber.

Drizzle with dressing and toss to coat; arrange
on four plates. In a large skillet, cook the beef,
garlic, coriander and basil in remaining oil
for 5-6 minutes or until meat is no longer
pink. Sprinkle with remaining lime juice.

Spoon beef and pan juices over salad.

Yield: 4 servings.