Created by Chef Mike Ward, this Thai Beef and Barley Salad is fresh twist on a classic pairing. With Asian spices and fresh herbs, this hearty salad is perfect as a meal or appetizer this spring and summer.
1 tsp minced garlic
2 tsp minced ginger
1/3 cup rice wine vinegar
1/4 cup soy sauce
1/3 cup honey
2 cups cooked barley (either pot or pearl)
1 cup cherry tomatoes, chopped
1/2 cup red onion, thinly chopped
2 finely chopped red chilies (optional)
1/3 cup crushed peanuts
1/2 cup fresh mint
1/2 cup fresh cilantro
8 oz steak, cooked to your liking
Whisk the dressing ingredients together and set aside. Combine remaining salad ingredients and gently mix with dressing.