Warm Beef Salad
Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.
|
|
Warm Beef Salad
Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.
|
| Servings |
| 4 |
|
|
Ingredients
Main Ingredients
- 1pound beef flank steak
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- 1teaspoon cooking oil
Dressing
- 1tablespoon riceuncooked
- 1/2cup shallotsjulienned
- 1/2cup mint leavescoarsely chopped
- 1/2cup cilantro leavescoarsely chopped
- 1/3cup lime juice
- 3tablespoons fish sauce
- 1tablespoon green onionchopped
- 1 1/2teaspoons lemongrassfinely minced
- 1 1/2teaspoons red peppercrushed
- 1 1/2teaspoons sugar
Other Ingredients
- 3cups iceberg lettucetorn into bite-sized pieces
- mint sprigs for garnish
Instructions
- Season beef with salt and pepper.
- Place a grill pan over medium-high heat until hot, about 5 minutes. Brush lightly with cooking oil. Add beef; grill until medium-rare, about 3 to 4 minutes on each side. Remove and cover with aluminum foil; let stand for 15 minutes. Cut beef into thin slices across the grain.
- To prepare dressing: Place rice in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan and finely grind in a spice grinder. In a bowl, combine rice, shallots, mint, cilantro, lime juice, fish sauce, green onion, lemongrass, red pepper and sugar; mix well.
- Arrange lettuce on a platter. Just before serving, toss meat with dressing and place on top lettuce. Garnish with mint sprigs.
Recipe Notes
Recipe from Martin Yan’s Asian Favorites, Publisher: Ten Speed Press. Photograph by Maren Caruso.