Ingredients:

- 1 lb beef, thinly sliced

- 1 head of romaine lettuce

- 1 red bell pepper, thinly sliced

- 1/2 red onion, thinly sliced

- 1/4 cup fresh cilantro, chopped

- 1/4 cup fresh mint, chopped

- 1/4 cup fresh Thai basil, chopped

- 1/4 cup chopped peanuts

- 1 lime, juiced

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon chili powder

- 1 teaspoon dried ginger

- 1 teaspoon cumin

- 1 teaspoon coriander

- 1 teaspoon paprika

Direction:

1. In a large bowl, combine the sliced beef, lime juice, olive oil, and all of the seasonings. Mix well to ensure the beef is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

 

2. Preheat a large skillet over medium-high heat. Once hot, add the marinated beef and cook for 3-4 minutes per side, or until browned and cooked through. Remove from heat and let it cool.

 

3. While the beef is cooking, prep the salad cups. Wash and dry the romaine lettuce leaves, then cut them into small cups by removing the stem and leaving the leaf intact.

 

4. In a small bowl, mix together the chopped cilantro, mint, and Thai basil.

 

5. Assemble the salad cups by placing a few slices of cooked beef into each lettuce cup. Top with a few slices of red bell pepper, red onion, and a sprinkle of the herb mixture. Garnish with chopped peanuts.

 

6. Serve the salad cups immediately, or store them in an airtight container in the fridge until ready to serve. Enjoy as a light and refreshing appetizer or as a main dish with rice or noodles.