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Thai Beef Salad

Thai Beef Salad

Yield 8 servings

60 oz. Tyson® Fully Cooked Smoked Beef Brisket, frozen

1 Tbsp. ginger, minced
3 Thai chiles, deseeded, finely chopped
1 Tbsp. brown sugar
3 lemon grass stalks, cut into 2" pieces, crushed
3/4 cup lime juice
6 Tbsp. cilantro, chopped
6 Tbsp. sesame oil
1/2 cup soy sauce * * *

6 scallions, sliced
1 1/2 cup bean sprouts
1 1/2 cup carrots, shredded
1 1/2 cup snow peas, thinly sliced
12 shiitake mushrooms, sliced
3 15-oz. cans water chestnuts, drained
1 cup cashew nuts
6 oz. lo mein noodles, deep fried
24 cups mixed greens, rinsed, drained

Slack beef in cooler between 32°F and 36°F prior to use. Slice brisket against the grain 1/4" thick, then cut slices in smaller pieces.

For Ginger-Lime Dressing: In small bowl, combine dressing ingredients and whisk together. Set aside. (*Or use commercial ginger-lime dressing.)

For salad: Combine ingredients in medium-size bowl. To assemble single serving, discard lemon grass from dressing. Mix dressing with salad. Place 2 cups tossed salad in center of plate. Top with 7-8 oz. beef.

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