Thai Style Beef Salad

Source: Angela Lowery, GFCF Recipes

1 lb ground beef sirloin steak (1/2 inch thick)

1 3/4 Tbsp gluten free soy sauce

2 Tbsp rice vinegar or lime juice

1 Tbsp lemon juice

1 1/2 tsp brown sugar

1 large clove garlic, minced

1 tsp Oriental sesame oil

1/4 tsp red pepper flakes

4 cups shredded iceberg lettuce

1 1/2 cups shredded carrots

1 cup thinly sliced green onions

1 cup cooked GFCF spaghetti (2-ozs dry)

1/4 cup loosely packed fresh cilantro leaves

Cut beef into strips 2 inches long x 1/4 inch thick. In large non-stick skillet, stir-fry beef strips over high heat until brown, about 3 minutes. Remove from pan; cool to room temperature. To make dressing, in small bowl mix soy sauce, vinegar, lemon juice, brown sugar, garlic, sesame oil, and red pepper flakes; set aside. In large bowl combine beef with remaining ingredients; toss with reserved dressing. Serve immediately.