Thai Beef and Radish Salad

From Cooking Light
Serves 4

1 tablespoon chili paste
2 cloves garlic, minced
2 teaspoons prepared ginger or 1-inch piece ginger, peeled and minced
1 teaspoon chili flakes
1 lb boneless sirloin steak, cut diagonally into thin slices
juice of 1 lime
1 tablespoon tamari
1 tablespoon grapeseed oil
1 tablespoon maple syrup
Cooking spray
2 cups radishes, sliced thin
¼ cup chopped cilantro
2 tablespoons chopped fresh mint
Lettuce

Combine chili paste, ginger, garlic, and chili flakes in a large ziptop plastic bag and add steak, tossing to coat. Marinate in refrigerator for 30 minutes. Whisk together lime juice, maple syrup, grapeseed oil, and tamari in a small bowl and set aside. Heat a large skillet over medium high heat and spray with cooking spray. Remove steak from bag and add to pan. Cook about 3 minutes or until desired doneness. Place steak in a bowl, add radishes, herbs, and dressing, and toss to coat. Serve mounded atop a bed of lettuce.

Chili paste is a concentrated blend of red chilies and Thai spices, combined for a spicy flavor. Use as a stir-fry seasoning, a soup base, or as a condiment for noodles or chicken.