(1 lb) frozen Chinese Vegetables; thawed, blanched
1 Dose
(small) sliced waterchestnuts; rinsed, drained
1 x ca. 450 g
Rare roast beef; thinly sliced, julienned
1/4 Tasse
cilantro Fresh, chopped
1/2 Tasse
Roasted peanuts; chopped
2/3 Tasse
Thai peanut sauce
die Zubereitung:
Toss veggies. Top with sliced beef. Garnish with cilantro and peanuts and serve with peanut sauce. Although we didn't use salt and pepper, you may want to. We enjoyed this salad with crusty French bread, dipped in a bit of peanut sauce, and a glass of country Cabernet. A perfect light dinner.
