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Spicy Grilled Beef Salad

  • 4servings
  • 180calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-pound boneless beef sirloin steak, approximately

  2. 3/4 inch thick

  3. 1 teaspoon freshly ground black pepper

  4. 1/2 cup beef or chicken broth

  5. 3 tablespoons fresh lime juice

  6. 2 tablespoons Thai fish sauce

  7. 1 teaspoon sugar

  8. 1 teaspoon Roasted Rice Powder (optional; see Notes)

  9. 1/3 cup thinly sliced shallots , separated into rings

  10. 4 scallions , trimmed, sliced lengthwise in half, and cut into 1/2-inch lengths

  11. 2 bird or serrano chiles, minced

  12. 1/2 cup mint leaves

  13. 1 small cabbage , cored, cut into wedges, and separated into leaves

  14. 8 to 10 leaves tender leaf or Bibb lettuce

  15. 4 to 6 leaves napa cabbage , cut crosswise into 1- to 2-inch slices

  16. 5 or 6 yard- long beans , trimmed, cut into 2-inch lengths, and blanched in boiling water for 1 minute

  17. 1 European cucumber , cut into 1/4-inch slices

  18. 2 or 3 scallions , trimmed and sliced lengthwise in half

Instructions Jump to Ingredients ↑

  1. Prepare a grill or preheat the broiler.

  2. Rub the meat with the black pepper.

  3. If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element.

  4. Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the meat across the grain.

  5. In a medium saucepan, mix the broth, lime juice, fish sauce, and sugar together and bring to a boil over high heat. Toss in the rice powder and meat and quickly stir to coat the meat. Immediately remove from the heat and transfer the meat and dressing to a large bowl (you must be quick so as not to overcook the beef).

  6. Add the shallots, scallions, chiles, and mint and toss gently. Let stand while you arrange your choice of accompaniments on a platter.

  7. Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.

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