Thai Beef Salad

3 faves
More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

Vegetable oil

12 small cherry tomatoes, halved

1/2 sweet onion, such as Vidalia, very thinly sliced

1-1/2 Tbs. granulated sugar

1/4 cup mint leaves

1/4 cup cilantro leaves

1 cup bite-size pieces arugula, washed and dried

2 cups bite-size pieces romaine lettuce, washed and dried

6 cups warm cooked jasmine or basmati rice

3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup

1 tsp. kosher or sea salt

2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)

7 or more Thai chiles (or 4 or more serrano chiles)

1 large clove garlic, minced

2 tsp. toasted coriander seeds

1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)

Juice of 1 large lime

3/4 cup pineapple juice

1-1/2 Tbs. minced cilantro stems

1 lb. flank steak, trimmed

1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal

You might also like

Grilled Marinated Flank Steak
Chef Bradley Ogden
Skirt Steak Salad With Blue Cheese
smitten kitchen
Steak Salad
Pip & Ebby
Thai Beef Salad
Whole Living
Thai Beef And Mango Salad
Donal Skehan
Steak With Arugula And Balsamic Mushrooms
Real Simple
Steak & Caramelized Onions With Arugula And Penne
Skinny Taste
Chipotle Steak Salad
The Pioneer Woman
Flank Steak With Bloody Mary Tomato Salad
Steamy Kitchen
Grilled Skirt Steaks With Barbecued Bread Salad
Food Republic