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.