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    Lemongrass Beef Salad

    clock-icon120 minutes
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    Author
    Pixicook editorial team

    A fresh and vibrant Thai-inspired salad with seared sirloin, aromatic herbs, and a tangy lime dressing.

    Ingredients for Lemongrass Beef Salad

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Beef Top Sirloin, fat trimmed, cut in half lengthwise

    0 lb

    Substitute chevron-down

    Fresh Lemongrass, minced

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Low Sodium Soy Sauce

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Large Shallots, minced

    each

    Substitute chevron-down

    Freshly Ground Pepper

    to taste

    Peanut Oil

    0.25 fluid ounces

    Substitute chevron-down

    Fresh Lime Juice

    tablespoons

    Substitute chevron-down

    Serrano Chiles, seeded and minced

    each

    Substitute chevron-down

    Coarse Kosher Salt

    to taste

    Substitute chevron-down

    Red Leaf Lettuce, torn into bite-size pieces

    each

    Substitute chevron-down

    Bean sprouts

    0 lb

    Substitute chevron-down

    Persian cucumbers, halved lengthwise, sliced crosswise

    each

    Substitute chevron-down

    Fresh Basil Leaves, packed

    cups

    Substitute chevron-down

    Mint, packed

    cups

    Substitute chevron-down

    Red Onion, thinly sliced

    each

    Substitute chevron-down

    How to Make Lemongrass Beef Salad

    1. Freeze Beef

    Freeze the beef for about 30 minutes. This makes slicing it thinly much easier, as the beef should be firm but not completely frozen. Once firm, cut the beef across the grain into ¼-inch (6-mm) slices.

    2. Marinate Beef

    In a medium bowl, combine 1 tablespoon of the minced lemongrass, 1 tablespoon of fish sauce, the soy sauce, 0.75 teaspoon of sugar, half of the minced shallots, and a good grind of fresh pepper. Add the beef slices to this marinade, ensuring each piece is well-coated. Let it sit at room temperature for 15 to 30 minutes.

    3. Prepare Dressing

    While the beef marinates, prepare the dressing. In a small bowl, whisk together 3 tablespoons of peanut oil, the lime juice, minced serrano chiles, the remaining tablespoon of fish sauce, 0.75 teaspoon of sugar, and the rest of the minced shallots. Season with a pinch of coarse kosher salt and a few grinds of fresh pepper to balance the flavors.

    4. Prepare Salad Base

    In a large bowl, combine the red leaf lettuce, bean sprouts, sliced Persian cucumbers, fresh basil, fresh mint, and red onion. Pour the prepared dressing over the salad and toss everything together so the dressing evenly coats the vegetables.

    5. Sear Beef

    Heat 1 tablespoon of peanut oil in a heavy large frying pan over high heat. Once the oil is hot, add the marinated beef slices in batches, cooking each side for about 20 seconds. The goal is to sear the beef quickly, leaving it tender and juicy.

    6. Assemble Salad

    Finally, arrange the seared beef slices on top of the salad. Serve immediately, enjoying the fresh, bright flavors of this Thai-inspired dish.


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