1 large cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 small red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon Thai fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon sugar
1 serrano pepper, minced
1 tablespoon peanut oil
4 ounces skirt steak, trimmed, cut into 3 equal pieces, and cut across grain into thin strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Arrange tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
Combine lettuce and next 4 ingredients (through onion) in a large bowl. Combine juice and next 4 ingredients (through serrano) in a small bowl, stirring with a whisk. Drizzle half of the dressing over lettuce mixture; toss to coat.
Heat a large skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu and beef; sprinkle with salt and black pepper. Cook 3 minutes or until tofu and meat are lightly browned, stirring once or twice. Remove pan from heat. Add remaining dressing to pan, scraping pan to loosen browned bits. Add tofu mixture to lettuce mixture; toss to combine.
Enjoyed the beef and tofu combo. I know the point was to reduce the meat, but since we had extra beef and tofu, we ended up doubling both of these. Per the recommendations of the other reviewer I reduced the basil and mint to 1/4 c each, which worked well.
The beef and tofu were great, but I increased the cooking time by 2 minutes so the beef was thoroughly cooked. I realize that the point was to reduce meat intake and increase vegetables, but since I didn't serve anything else with it, the recipe was perfect for just my husband and I, with a lot of the salad left over.