Ingredients
Dressing
- 1 1/4 cups boiling water
- 3 tea bags of Chinese black tea
- 2/3 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- 1 cup chopped watercress
- 1/2 cup chopped fresh mint
Beef
- 5 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon honey
- 1 teaspoon dried crushed red pepper
- 1 teaspoon ground cumin
- 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips
Salad
- 3/4 pound linguine
- 1 tablespoon oriental sesame oil
- 2 12-ounce cucumbers, peeled, halved lengthwise, seeded
- 8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
- 1 bunch fresh mint
- 1 bunch watercress
- 1/2 cup roasted salted peanuts, coarsely chopped
- Lime wedges
Description
A Summery Beef Salad With A Delightfully Refreshing Peanut Dressing.
Bon Appetit Magazine
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