Thai Beef Salad with Cilantro-Lime Dressing

My inspiration for this recipe came from here.

1/2 cup fresh lime juice
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1/4 cup chopped fresh cilantro
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2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic
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2 garlic cloves, minced
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2 avocados
1 (1 1/2-pound) flank steak, trimmed
1 1/2 cups vertically sliced red onion
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint
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Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves;
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Combine lime mixture and steak in a large zip-top plastic bag; seal. (I did mine in a large bowl, 10 minutes each side)
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Remove steak; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Top each serving with 3 ounces steak; drizzle each serving with Cilantro-Lime Dressing: Recipe

2 jalapeno peppers, seeded and coarsely chopped
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1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place the jalapeno pepper,
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garlic clove,
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and ginger
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into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

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Thai Beef Salad

Oh gee, can it be…another Thai Recipe!

  • 1/2  cup  fresh lime juice
  • 1/4  cup  chopped fresh cilantro
  • 2  tablespoons  brown sugar
  • 2  tablespoons  Thai fish sauce
  • 2  tablespoons  chile paste with garlic
  • 2  garlic cloves, minced
  • 1  (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • 1 1/2  cups  vertically sliced red onion
  • 4  plum tomatoes, each cut into 6 wedges
  • 6  cups  torn romaine lettuce
  • 1 1/4  cups  thinly sliced English cucumber
  • 2  tablespoons  chopped fresh mint

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak in cast iron skillet cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Mongolian Beef

  • 2  tablespoons  low-sodium soy sauce
  • 1  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 2  teaspoons  dry sherry
  • 2  teaspoons  hoisin sauce
  • 1  teaspoon  rice vinegar
  • 1  teaspoon  chile paste with garlic
  • 1/4  teaspoon  salt
  • 2  teaspoons  peanut oil
  • 1  tablespoon  minced peeled fresh ginger
  • 1  tablespoon  minced fresh garlic
  • 1  pound  sirloin steak, thinly sliced across the grain
  • 16  medium green onions, cut into 2-inch pieces

 

1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Recipe