Asian Grilled Beef Salad Recipe

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Servings: 4

Ingredients

Cost per serving $2.76 view details
  • 1 x flank steak - (abt 1 1/4 lbs)
  • 4 x garlic cloves chopped
  • 1 Tbsp. chopped peeled fresh ginger
  • 3 x scallions, white part only sliced
  • 2 x Thai chilies - (to 4) seeded, chopped (or possibly use jalapeno peppers)
  • 3 Tbsp. sugar
  • 1/3 c. soy sauce
  • 1/3 c. lime juice
  • 2 Tbsp. Asian (dark) sesame oil
  • 1 ounce Asian rice noodles
  • 1 head Boston, bibb or possibly red-leaf lettuce broken into leaves, washed, and spun dry
  • 1 sm sweet onion thinly sliced
  • 1 x cucumber seeded, and thinly sliced
  • 1 pt cherry tomatoes halved
  • 1/3 c. fresh mint leaves plus Mint sprigs for garnish
  • 1/3 c. fresh cilantro leaves
  • 1/3 c. fresh basil leaves
  • 1/4 c. minced dry-roasted peanuts

Directions

  1. Score the steak on both sides. Arrange on a nonreactive baking dish just large sufficient to hold it.
  2. Place the garlic, ginger, scallion whites, chilies and sugar in a large nonreactive bowl and mash to a paste with the back of a spoon. Add in soy sauce, lime juice, sesame oil and 3 Tbsp. of water and stir till sugar is dissolved.
  3. Pour half the marinade over the steak and marinate for 1 to 2 hrs in the refrigerator, covered, turning several times to ensure even marinating. Reserve the rest of the marinade as a salad dressing.
  4. Cover the noodles in cool water and soak for 1 hour. Taste. If tender, drain well. If tough, cook in boiling water 1 to 3 min. Drain, rinse in cool water, and drain well.
  5. Set up grill for direct grilling and preheat to high.
  6. Line salad plates with large lettuce leaves. Tear smaller leaves to 2 inches. Place the lettuce pcs, onion, cucumber, tomatoes, mint, cilantro and basil in mixing bowl with reserved dressing, but don't mix.
  7. When fire is ready, brush and oil the grate. Place the steak on warm grate and grill till cooked to taste (4 to 6 min per side for medium-rare).
  8. Transfer to cutting board and let rest for 3 min. Cut steak into paper-thin slices at a 45-degree angle.
  9. Toss the salad and loosely mound on lettuce-lined plates. Place a mound of rice noodles in center. Arrange beef slices on top. Sprinkle with peanuts and place a mint sprig on each salad. Serve at once.
  10. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 4 servings
Calories 182  
Calories from Fat 63 35%
Total Fat 7.2g 9%
Saturated Fat 1.02g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1223mg 51%
Potassium 445mg 13%
Total Carbs 28.25g 8%
Dietary Fiber 2.6g 9%
Sugars 15.15g 10%
Protein 3.61g 6%
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