Spicy Beef Salad Recipe
Grilled marinated lean beef, tomato, onion, romaine lettuce and cucumber in spicy sauce.
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Ingredients
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Beef Marinade & Grill
Salad Vegetables
Spicy Dressing
Garnish & Finish
Method
Beef Marinade & Grill
- 1
Prepare and Marinate Beef
Trim excess fat from the beef and pat dry. In a bowl, whisk together soy sauce, 2 tablespoons lime juice, brown sugar, minced garlic, grated ginger, 1 tablespoon vegetable oil, black pepper and 1/2 teaspoon salt. Place the beef in a shallow dish or resealable bag, pour marinade over it, massage to coat, then refrigerate for at least 30 minutes and up to 4 hours.
- 2
Grill the Beef
Remove beef from refrigerator 15 minutes before cooking to come toward room temperature. Preheat grill or grill pan over medium-high heat and brush grates with a little oil. Grill the steak 3-5 minutes per side (depending on thickness) for medium-rare to medium, or until internal temperature reaches 130-140°F (54-60°C). Transfer to a cutting board and let rest 8-10 minutes to retain juices.
- 3
Slice Beef
Slice the rested beef thinly against the grain into bite-size strips or thin medallions, set aside and keep warm.
Salad Vegetables
- 4
While the beef marinates or rests, prepare the vegetables. Chop romaine into bite-size pieces, cut tomatoes into wedges or 1/2-inch pieces, thinly slice cucumber and red onion. Combine romaine, tomatoes, cucumber, red onion, chopped cilantro and chopped mint (if using) in a large mixing bowl. Toss gently to combine.
Spicy Dressing
- 5
In a small bowl or jar, whisk together fish sauce, 3 tablespoons lime juice, chili garlic sauce (or sambal), sugar, and 1 tablespoon water until sugar dissolves and dressing is well emulsified. Taste and adjust heat (add more chili sauce) or acidity (add a little more lime) as desired. Finish with 1/2 teaspoon freshly ground black pepper.
- 6
Reserve about 2 tablespoons of dressing for drizzling over the plated salad and use the remainder to toss with the vegetables before adding beef.
Assemble & Serve
- 7
Toss the prepared vegetables with the majority of the spicy dressing until evenly coated. Arrange the dressed salad on a serving platter or divide among 4 plates.
- 8
Top each portion with sliced warm grilled beef. Drizzle the reserved dressing over the beef and salad for an extra kick.
- 9
Sprinkle toasted chopped peanuts and additional cilantro leaves over each serving. Serve immediately with lime wedges on the side for extra acidity.