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Spicy Beef Salad

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large tomato, cut into thin wedges

  2. 1 large sweet onion, cut in half and thinly sliced

  3. 1 cucumber, diced

  4. 2 green onions, chopped

  5. 1 pound flank steak

  6. 1 1/2 teaspoons salt, divided

  7. 2 teaspoons ground coriander, divided

  8. 2 small fresh Thai peppers or serrano peppers

  9. 1 stalk lemongrass, coarsely chopped*

  10. 2 garlic cloves

  11. 1 tablespoon chopped fresh ginger

  12. 2 tablespoons fresh lemon juice

  13. 1 tablespoon rice wine vinegar

  14. 1/4 cup fish sauce

  15. 1 tablespoon vegetable oil

  16. 1 teaspoon sugar

  17. Mixed salad greens

  18. Garnish: sliced green onions

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients; set aside.

  2. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.

  3. Process remaining 1 teaspoon salt, remaining 1 teaspoon coriander, and next 9 ingredients in a food processor or blender until smooth. Chill dressing 1 hour.

  4. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.

  5. Place steak and vegetable mixture in a large bowl, and drizzle with dressing, tossing to coat. Serve over salad greens; garnish, if desired.

  6. *2 teaspoons grated lemon rind may be substituted.

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