Are we ready for another recipe? I know I am!
Today we are making the seared beef salad with thai flavors that I was going to make the other day but didn’t have all the ingredients for!
The number of ingredients in this recipe may make it seem like it’s pretty intense, but it’s actually very quick and simple!
What you need:
1lb. Top Sirloin (I used top round because it was cheaper)
2Tbsp. Fresh Lemongrass
2Tbsp. Asian Fish Sauce
1Tbsp. Soy Sauce
1 1/2tsp. Sugar
2 Large Shallots
4Tbsp. Peanut Oil
3Tbsp. Lime Juice
2 Serrano Chilies
Red Leaf Lettuce
3/4lb. Bean Sprouts
4 Persian Cucumbers (I used a regular cucumber, so only 1)
1C Basil Leaves
1/3C Mint Leaves
1/2 Red Onion
Freeze the beef for 30 minutes (it helps A LOT with slicing). Cut the beef in half lengthwise then cut across the grain into very thin slices (thinner than what you see in my photo below). Combine minced lemongrass, 1Tbsp of fish sauce, soy sauce, 3/4tsp. sugar, 1/2 of the shallots minced and a generous amount of pepper. Mix well then add the beef, stirring to coat. Allow to marinate for 15-30 minutes.
In a small bowl combine 3Tbsp. of peanut oil, the lime juice, the chilies seeded and minced, 1Tbsp of fish sauce, 3/4tsp. sugar and the remaining minced shallots. Season the dressing with salt and pepper.
In a large bowl combine the lettuce, bean sprouts, the cucumbers halved and sliced, chopped basil, chopped mint and thinly sliced red onion. Mix well then toss with the dressing.
In a large pan over high heat, warm the remaining 1Tbsp of peanut oil. Working in batches, add the beef in a single layer and cook until just brown, about 30 second on each side (my thicker slices took about one minute on each side). Arrange the beef on top of the salad and serve!
This makes a great meal just by itself, but I added a side of blanched fresh green beans with olive oil, kosher salt and pepper. Yum!