Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts

Recipe by Millereg
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • ---To make the marinade---.
  • In a shallow dish, combine all the marinade ingredients.
  • Add the steak strips and let sit at room temperature for 5 minutes.
  • In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
  • Sprinkle with salt and pepper.
  • Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
  • ---To make the vinaigrette---.
  • In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
  • Stir in the remaining ingredients.
  • Set aside.
  • ---To make the stir-fry---.
  • In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
  • Add the noodles and cook 1 minute.
  • Set aside.
  • ---To serve---.
  • Slice the steak into 1-inch to 2-inch strips.
  • Divide the salad greens among 4 salad plates.
  • Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
  • Drizzle vinaigrette around the salads and garnish with macadamia nuts.