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Thai Peach & Steak Salad


8 oz thin spaghetti or vermicelli pasta (225 g)
4 tbsp peanut or vegetable oil, divided (50 mL)
2 tsp minced ginger root (10 mL)
2 garlic cloves, minced 2
1/2 tsp crushed red pepper flakes (2 mL)
or 1 tsp chili garlic purée (5 mL)
1 lb trimmed boneless beef top sirloin steak (455 g)
or flank steak, cut 1 inch (2.5 cm) thick
1/4 cup soy sauce (50 mL)
3 tbsp lime juice or rice vinegar (45 mL)
1 tbsp dark sesame oil (15 mL)
3 cups thinly sliced napa (Chinese) cabbage (750 mL)
1 can (14 oz/398 mL) California Cling Peach slices
in light syrup, well drained, slices halved (450 g)
1/4 cup chopped basil (50 mL)
1/4 cup chopped cilantro (50 mL)
1/4 cup coarsely chopped roasted peanuts (50 mL)


1. Break spaghetti in half; cook according to package directions.

2. Meanwhile, in a small bowl, combine 2 tbsp (25 mL) of the peanut oil and the ginger, garlic and crushed red pepper.

3. Spread 2 tsp (10 mL) of the mixture over steak. Reserve remaining mixture. Grill or broil steak minutes per side for medium rare. Transfer to a carving board; tent with foil.

4. Drain pasta; return to pot. Combine remaining (2 tbsp/25 mL) peanut oil, soy sauce, vinegar and sesame oil to reserved peanut oil mixture; mix well. Stir into pasta.

5. Carve steak crosswise into thin strips; add to pasta mixture with cabbage, peaches, basil and cilantro.

6. Toss well and transfer to serving plates; top with peanuts.

Makes about 4 servings

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