Thai beef salad reminds me of life before kids. Don’t get me wrong; I love my life with kids. But there are those days when bedtime can’t come soon enough and dinner is better spent with my husband vs. with the toddler who throws dinner. This salad is for those nights when the kids are in bed and I can add extra crushed red pepper flakes to the peanut sauce. Before children, and marriage for that fact, Ted and I lived in California. We enjoyed Asian cuisine on a weekly basis and frequented Thai restaurants often. I know my rendition of Thai beef salad is not as authentic as most Thai cuisine. But it’s the best I can do right now to get Thai flavor and spice with two little kiddos wanting in on the action too.
I turn to this Thai beef salad when I want a little taste of history. If I had to picture one meal that represented our life in San Francisco it would be this Thai beef salad. The freshness of the produce pairs perfectly with the creaminess of the peanut + beef mixture. It reminds me of the wide availability of fresh produce in California and the flavors and spice in any Thai sauce you’d find in the Bay Area. Add some ground beef and you’d think I’m on the next flight to San Francisco! Reality check: I’m still in Michigan. And have been for most of my life. But those two years spent on the West coast really made an impact on my tastebuds!
So here’s to NOT only cooking for our kids, but for making meals that please number one too. Because if momma ain’t happy, ain’t no one happy! Ok that quote had nothing to do with my love of Thai food but it was the first quote that came to mind when I was thinking of cooking for ME too… makes sense, right?!
- 1 pound of lean ground beef
- 2 cups of spicy peanut sauce [I used this recipe]
- 2 cups of leafy greens
- 1 cup of broccoli slaw
- 1 cup of red bell pepper, sliced
- ½ cup of red onion, sliced
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into ½-inch crumbles and stirring occasionally. Remove drippings.
- Stir in sauce; bring to a boil. Reduce heat; cover and simmer 10 minutes.
- Place the leafy greens in a large bowl. Add the additional toppings and beef. Toss to combine. Serve immediately.