Seared Beef Salad With Thai Flavors
This refreshing and vibrant Lemongrass Beef Salad is a delightful mix of tender beef slices and crisp, colorful vegetables tossed in a zesty dressing. The succulent beef is marinated in a fragrant lemongrass mixture, adding a burst of flavor to every bite. Topped with a tangy dressing and served on a bed of fresh herbs and crunchy vegetables, this salad is a delicious and satisfying meal for any time of the year.
— Constant Cookbook
Ingredients
- 1 lb. beef top sirloin, fat trimmed, cut in half lengthwise
- 2 Tbs. minced fresh lemongrass (from bottom 6 inches of the
- stalk)
- 2 Tbs. Asian fish sauce
- 1 Tbs. low-sodium soy sauce
- 1 1/2 tsp. sugar
- 2 large shallots, minced
- Freshly ground pepper, to taste
- 4 Tbs. peanut oil
- 3 Tbs. fresh lime juice
- 1 1/2 to 2 serrano chilies, seeded and minced
- Coarse kosher salt, to taste
- 1 head red leaf lettuce, torn into bite-size pieces
- 3/4 lb. bean sprouts
- 4 Persian cucumbers, halved lengthwise and sliced crosswise
- 1 cup packed fresh basil leaves, preferably Thai basil
- 1/3 cup packed fresh mint leaves
- 1/2 red onion, thinly sliced
Instructions
- Freeze the beef for 30 minutes. Cut across the grain into 1/4-inch slices. In a bowl, combine the lemongrass, 1 Tbs. of the fish sauce, the soy sauce, 3/4 tsp. of the sugar, half of the minced shallots and a generous amount of pepper; stir to mix well. Add the beef, stir to coat and marinate at room temperature for 15 to 30 minutes.
- Meanwhile, in a small bowl, combine 3 Tbs. of the oil, the lime juice, chilies, the remaining 1 Tbs. fish sauce, the remaining 3/4 tsp. sugar and the remaining shallots. Season the dressing with salt and pepper.
- In a large bowl, combine the lettuce, bean sprouts, cucumbers, basil, mint and onion and toss to mix. Add the dressing and toss to coat.
- In a large, heavy fry pan over high heat, warm the remaining 1 Tbs. oil. Working in batches, add the beef in a single layer (do not crowd the pan) and cook, turning once, until just brown, about 20 seconds per side. Arrange the beef on top of the salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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