Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette And Nuts Recipe

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.