Per Request

The lovely Renee graciously gave me permission to share her Thai steak salad recipe so that you can all enjoy it at home. It is superfantastic and oh so easy to make. Renee says the original came from Parents magazine and she made some adaptations to come up with this. Highly recommend it. Note that the longer you let the beef marinate the more delicious it is, as is the way of marinades.

Thai Steak Salad

For the salad:
1 -2 lb. skirt steak, sliced fairly thin (like ½ in. or so)
4 Tbs. soy sauce
2 Tbs. olive oil
4 garlic cloves, crushed
1 tsp. grated ginger
1 bag (16 oz.) coleslaw mix
1 bunch green onions, sliced
3 carrots, shredded - or use matchsticks

Dressing:
1/2 cup rice wine vinegar
4 Tbs. sugar
2 Tbs. olive oil
grated ginger - as much as you like
½ tsp. salt

Combine the soy sauce, oil, garlic and ginger in a bowl. Add the steak strips and toss to coat. Cover and refrigerate for several hours or even overnight. (The longer it marinates the yummier).

Combine coleslaw mix, green onions and carrots in a salad bowl.

Combine dressing ingredients in a small saucepan and heat to boiling over medium-high heat, stirring until the sugar dissolves. Toss the warm dressing with the vegetables.

Quickly cook the steak strips- on a grill or in a very hot pan with a smidge of oil- until nicely browned on the outside (just a few minutes). Toss finished meat with salad mixture.