Recipe by Ashley U
I got this recipe out of a food magazine. Serve with a crisp, dry Riesling or beer.
Top Review by shimmerchk
Very nice! This really reminded me of the Thai salads Yum nua (beef salad) and nam sohd (minced pork salad) I loved the combination of flavors, but I did add a few things to spice this up to our tastes and that is why I gave this 4 out of 5 stars. I added garlic and some chili paste to the salad dressing and added some oyster sauce when I stir fried the beef, and I also used Thai bird chilies instead of serranos. I think next time I'll add some fresh mint to the salad as well. I served this with steamed Jasmine rice and we all thought it was delicious. I love the nutritional addition of serving the beef over the mustard greens and bok choy and thai basil. I was afraid the greens may have too bitter a taste so I tossed them with the dressing and let the greens marinate in it to wilt slightly about 10 minutes before I topped it with the stir fried beef. I also poured the remaining dressing into the pan after the beef was done before pouring the entire mixture over a lovely platter that I had spread the greens salad over. Great, easy weekday recipe, thanks!
- 1 1⁄2 lbs top sirloin steaks, fat trimmed, cut lengthwise in half
- 3 tablespoons minced lemongrass
- 4 tablespoons fish sauce (can be found in Asian markets)
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons sugar
- 3 garlic cloves, minced
- 4 tablespoons peanut oil
- 3 tablespoons fresh lime juice
- 1 large shallot, minced
- 1 tablespoon minced seeded serrano chili
- 1 bunch mustard greens, torn into 1 inch pieces
- 1 head bok choy, torn into 1 inch pieces
- 2 cups thinly sliced red onions
- 1 cup packed opal basil (can be found in Asian markets or you can use regular basil leaves)
Directions See How It's Made
- Freezing the meat for 30 minutes will make it easier to slice.
- Freeze beef 30 minutes.
- Using large nife, thinly slice beef crosswise.
- Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
- Sprinkle generously with black pepper.
- Let stand at room temperature for 30 minutes or chill up to 3 hours.
- Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
- Season dressing with salt and pepper.
- Let stand at room temperature for 30 minutes.
- Place mustard greens, bok choy, onions and basil in large bowl.
- Add 3/4ths of dressing and toss to coat.
- Season salad with salt and pepper.
- Heat 1 tablespoon oil in heave large skillet over high heat.
- Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
- Add to greens.
- Add remaining dressing and toss to combine.
- Serve immediately.