Spicy Beef Salad
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT15M5 Minutes
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Yield:4 Servings
Ingredients
- 1 ½ pounds flank steak
- Marinade:
- ½ cup soy sauce
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Dressing:
- ½ cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons teaspoons minced jalapeño
- Salad:
- 1 small head napa cabbage, thinly sliced
- 1 cup shredded carrots
- ¾ cup thinly sliced red onion
- ¾ cup chopped cilantro
- ¾ cup chopped fresh mint
- ¾ cup chopped fresh Thai basil
- 1 English cucumber, peeled, seeded and diced
- 680.39g flank steak
- Marinade:
- 118.29ml soy sauce
- 2 cloves garlic
- 4.26g kosher salt
- 4.26g freshly ground black pepper
- Dressing:
- 118.29ml fresh lime juice
- 38.34g fish sauce
- 12.78g brown sugar
- 8.52g teaspoons minced jalapeño
- Salad:
- 1 small head napa cabbage, thinly sliced
- 236.59ml shredded carrots
- 177.44ml thinly sliced red onion
- 177.44ml chopped cilantro
- 177.44ml chopped fresh mint
- 177.44ml chopped fresh Thai basil
- 1 English cucumber, peeled, seeded and diced
This salad is all about flavor and texture. The sweet, umami flavors of the marinade and dressing play perfectly with the snap of the napa, cucumber and other ingredients.
Preparation
STEP 1
Add soy sauce, garlic, kosher salt and pepper to a medium bowl and whisk to combine. Place steak in marinade for one hour at room temperature.
STEP 2
While steak marinates, combine lime juice, fish sauce, brown sugar and jalapeño in a small bowl and whisk together to make dressing.
STEP 3
Remove steak from marinade and grill or pan-fry to desired doneness. While steak is cooking, combine napa cabbage, carrots, red onion, cilantro, mint, Thai basil and cucumber for salad and toss with dressing.
STEP 4
Let steak rest five minutes. Thinly slice steak against the grain. Put salad on individual plates and top with sliced steak.
Options
Requires 1 hour for marinating.