Zutaten für Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts
- Hoisin Sauce
- 2 tablespoons soy sauce
- Fresh Ginger
- Red Wine Vinegar
- Sugar
- New York Strip Steaks
- 1 tablespoon sesame oil
- Salt & Freshly Ground Black Pepper
- 2 tablespoons olive oil (for vinaigrette and stir-fry)
- 2 stalks lemongrass, finely chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- Kaffir Lime Leaf
- Thai Fish Sauce
- Fresh Lemon Juice
- Fresh Bean Sprout
- Radicchio
- Maui Onions
- Fresh Mint Leaves
- Fresh Basil Leaves
- Watercress Leaf
- Shiitake Mushroom
- Bean Thread Noodles
- Mixed Baby Greens
- 1/4 cup toasted macadamia nuts
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Zubereitung von Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts
- **Make the Marinade:**
- In a shallow dish, whisk together 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1/2 teaspoon black pepper.
- Add 1 pound of thinly sliced beef sirloin steak and marinate for at least 15 minutes (or up to 30 minutes for deeper flavor).
- **Sear the Steak:**
- Heat 1 tablespoon sesame oil in a large skillet over high heat.
- Sear the marinated steak for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Season with salt to taste.
- Remove steak from skillet and let rest for 10 minutes before slicing.
- **Make the Vinaigrette:**
- In the same skillet, add 2 tablespoons olive oil, 2 stalks lemongrass (finely chopped), 1 shallot (minced), 1 tablespoon grated ginger, 2 cloves garlic (minced), and 3-4 kaffir lime leaves. Sauté for 10-15 seconds until fragrant.
- Add 1/4 cup rice vinegar, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1/4 cup chopped fresh mint, and 1/4 cup chopped cilantro. Stir to combine and set aside.
- **Make the Stir-fry:**
- In a separate large skillet or wok, heat 1 tablespoon olive oil over high heat.
- Add 1 cup shredded carrots, 1 cup bean sprouts, 1 red bell pepper (sliced), 1/2 cup snow peas, and 1/2 cup chopped scallions. Stir-fry for 1-2 minutes until crisp-tender.
- Add 4 ounces dried rice noodles (cooked according to package directions) and toss to combine. Set aside.
- **Assemble the Salad:**
- Slice the rested steak into 1-2 inch strips.
- Divide 5 cups of mixed salad greens among four plates.
- Top with the stir-fried vegetables and noodles.
- Arrange the beef strips over the salad.
- Drizzle generously with the lemongrass mint vinaigrette.
- Garnish with 1/4 cup toasted macadamia nuts and serve immediately.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
49 g
Zucker
69g
Fett
60g
Kohlenhydrate
13g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Lunch Main Dish Salads Side Dishes Beans Beef Fruit Vegetables Asian Thai Dinner Party Holiday Event Picnic Romantic Nuts Grains Stove Top Dietary Spicy Copycat Comfort Food Valentines Day Inexpensive Meat Pasta Rice And Grains Novelty Taste Mood To Go Equipment
