Thai Beef Salad with Spicy Peanut Dressing

• Dressing
• 1/2 cup unseasoned rice wine vinegar
• 1/3 cup peanut oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons Soy sauce
• 1 1/2 teaspoons hot sauce
• 1 1/2 teaspoons fresh minced ginger
• 2 tablespoons lime or lemon juice
• 1/3 cup coarsely chopped salted peanuts
• To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad. Salad
• 1 1/2 pounds cooked, rare roast beef, cut into 1 1/2 x 1/4-inch strips
• (about 4 cups)
• 2 medium cucumbers, peeled, seeded and sliced 1/4 inch thick
• (about 2 1/2 cups)
• 1/4 pound snow peas, stemmed, blanched 30 seconds
• 1 3/4 cups julienned red peppers (about 2 medium)
• 2 cups finely sliced red cabbage
• 1 cup thinly sliced green onions
• Lettuce leaves
• 1/2 cup chopped salted peanuts

Preparation

1 To prepare salad, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing.
2 To serve, arrange salad on lettuce leaves. Sprinkle with peanuts.