Thai Beef Salad with Fish Sauce


THAI BEEF SALAD Quickly improvised from leftover cooked beef, store-bought broccoli slaw, and a dressing you can make a week in advance. Serves 2-3 as a main dish.


  • 1/2 lb grilled flank steak, thinly sliced
  • 12-oz bag of broccoli slaw, or 12 oz (total) of julienned broccoli and carrots
  • 3-6 leaves of Thai basil, torn into small pieces
  • 1/2 tsp chili paste with garlic (I use Lan Chi brand)
  • 1/2 cup hot water
  • 2 Tbsp sugar (more or less, to taste), or equivalent amount of sugar substitute
  • 3 Tbsp fish sauce (I use Three Crabs brand)
  • Juice of 1/2 lime


  1. In a large mixing bowl, combine steak, broccoli slaw and basil.
  2. In a small jar with a tight-fitting lid, combine remaining ingredients. Shake, then taste and adjust seasoning with more chili paste, sugar or lime, to your own preference.
  3. Pour the sauce over the salad ingredients, and stir well to combine. If possible, allow to sit, stirring occasionally, for 30-60 minutes before serving. Serve at room temperature, or chilled.

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