Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts Recipe

Experience the fiery flavors of Thailand with this vibrant beef salad! Chef Roy Yamaguchi's recipe features perfectly seared steak slices, tossed with a fragrant lemongrass mint vinaigrette, crunchy vegetables, and toasted macadamia nuts. Ginger adds a delightful zing throughout, creating a symphony of textures and tastes in every bite. This easy-to-follow recipe is perfect for a weeknight dinner or a special occasion.

Prep Time 25 mins
Cook Time 50 mins
Calories 732 kcal
Protein 53g
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Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts 79

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts

  1. **Make the Marinade:**
  2. 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.
  3. Add 1 pound of thinly sliced beef sirloin steak and marinate for at least 15 minutes (or up to 30 minutes for deeper flavor).
  4. **Sear the Steak:**
  5. Heat 1 tablespoon sesame oil in a large skillet over high heat.
  6. Sear the marinated steak for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Season with salt to taste.
  7. Remove steak from skillet and let rest for 10 minutes before slicing.
  8. **Make the Vinaigrette:**
  9. 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.
  10. 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.
  11. **Make the Stir-fry:**
  12. In a separate large skillet or wok, heat 1 tablespoon olive oil over high heat.
  13. 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.
  14. Add 4 ounces dried rice noodles (cooked according to package directions) and toss to combine. Set aside.
  15. **Assemble the Salad:**
  16. Slice the rested steak into 1-2 inch strips.
  17. Divide 5 cups of mixed salad greens among four plates.
  18. Top with the stir-fried vegetables and noodles.
  19. Arrange the beef strips over the salad.
  20. Drizzle generously with the lemongrass mint vinaigrette.
  21. Garnish with 1/4 cup toasted macadamia nuts and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

69g

Fat

60g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes Asian Thai Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

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

Frequently Asked Questions

How long does it take to make Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts?

Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts takes about 75 minutes from start to finish — roughly 25 minutes to prepare and 50 minutes to cook.

How many calories are in Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts?

Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts has approximately 732 calories per serving, with about 53 g protein, 13 g carbohydrates and 80 g fat.

What ingredients do I need for Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts?

The key ingredients for Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts are Hoisin Sauce, Soy Sauce, Fresh Ginger, Red Wine Vinegar, Sugar, New York Strip Steaks. See the full list with measurements above.

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