This Asian style steak salad is packed with crunchy beansprouts and healthy watercress. Don't forget the spicy fish sauce dressing!
I hope everyone had a fantastic Mother's Day and you ate all your weight in stuffed french toast helped along with gallons of mimosas? My Facebook feed was full of happy mom pictures, making a pleasant change from Tasty Video's and Trump.
Father's Day is Sunday June 19th, totally just putting that out there for calendar purposes. And I have an awesome salad recipe if you're suffering from brunch-gorge.
Or brunch down payment. Seriously guys, the price of brunch is stiff, and don't get me started on the wait. We scored a table at a really nice local breakfast place, Starling Diner and then walked along the beach.
My daughter roasted a chicken for dinner and even made and decorated a cake for her mom.I was pretty proud of her, even though I can be a pain in the ass teacher when it comes to the kitchen.
Fragrant, spicy, sweet, sour and lime-y are all words I'd use to describe this steak salad. The dressing consists of lime zest, brown sugar, garlic, chilis and fish sauce.
It's the fish sauce that sends that pungent smell and unique umami flavor to your tongue and takes this recipe from a simple watercress and beansprout salad to a sassy spicy number paired with charred slices of skirt steak. You should be able to find fish sauce in your regular store and it'll keep forever in the fridge.
The skirt steak works really well but you could still end up with an awesome lunch by using grilled chicken, tofu or even shrimp. This salad has a kick to it but the heat level can be reduced by adding less red chili peppers, or more if you're like me.
Sadly I'm the only one in the house with iron taste buds, so I have to try and spice up my stuff separately.
Have an awesome week friends and remember, June 19th is coming up fast!
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