THAI BEEF SALAD
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Ingredients
1 lb beef tenderloin, in one piece
1 tablespoon peanut or canola oil
1 tablespoon fresh cracked peppercorn
1 teaspoon salt
1 teaspoon ground coriander
1/3 cup Earth & Vine Provisions Key Lime Kiwi Tangerine Marinade & Dressing
1tablespoon Thai fish sauce
1 cucumber, peeled and sliced thin
4 scallions, sliced thin
2 bok choy, sliced thin
A handful of Thai basil, chopped
A handful of fresh mint leaves, chopped
A handful of cilantro, chopped
 

Preparation 
Rub the tenderloin all over with oil and rub in spices.

Cook the beef on a pre-heated grill or stovetop for about 10 minutes or longer to your desired
doneness. 

In a small bowl mix together Key Lime Kiwi Tangerine Marinade & Dressing with fish sauce (and  Peanut Oil, test to see if peanut oil tastes good).

Cut beef into thin slices and place in a large bowl with salad ingredients. Pour dressing over salad and
toss until well coated.
 

Serve for a tasty summer salad with seeded bread sticks.

Serves 4