Ingredients:

1 lb of Richvale Farm Ground Beef

2 packages of Ramen Noodles

1 bag of frozen stir fry veggies

1/2 tbsp of Hoisin Sauce

1/4 tbsp of Worcestershire Sauce

1/4 tbsp of Sesame Oil

1/2 tbsp of Low Sodium Soy Sauce

1/2 tbsp of Teryiaki Sauce

Directions:

Brown ground beef on medium to low heat in skillet. Cook ramen noodles per directions. Do not add in flavor packet. Add stir fry veggies and sauces and oil, and noodles to ground beef. Mix and enjoy!

Thai Beef Dressing/Marinade

1/2 cup lime juice

1 teaspoon lime zest

1/3 cup brown sugar , packed

1/4 cup vegetable oil

2 tablespoons fish sauce

1 teaspoon Sriracha

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh ginger , very finely minced

3 cloves garlic , minced

Steak Ingredients

2 pounds skirt steak , trimmed of excess fat

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

2 tablespoons unsalted butter

Thai Beef Salad Ingredients

8 cups romaine lettuce , chopped (about 2 heads)

1 English cucumber , sliced (not peeled)

1 pint grape tomatoes , halved

1/3 cup cilantro , chopped

1/4 red onion , sliced

1/2 cup green onions , thinly sliced

1/2 cup fresh mint , chopped

1/4 cup peanuts , chopped (optional)

Instructions

In a medium bowl whisk together the lime juice, lime zest, brown sugar, vegetable oil, fish sauce, sriracha, crushed red pepper flakes ginger and garlic.

Add half the marinade to the steak, coat well and let marinate for 20 minutes and reserve the rest for the salad dressing.

Add butter to a large heavy skillet on high heat and add sear steak for 4 minutes on each side. Don't crowd the pan as the steak will steam instead of sear.

Let steak rest for 10 minutes, then thinly against the grain and toss in the dressing.

To a large bowl add the lettuce, cucumber, tomatoes, cilantro, red onion, green onions and fresh mint.

Toss gently with remaining dressing and top with steak and garnish with chopped peanuts if desired.

Thai Beef Salad Recipe - Dinner, then Dessert (dinnerthendessert.com)