Hot and Sour Beef Salad (Kathleen Daelemans) |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 5 |
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Ingredients:
1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note |
coarse salt |
cracked pepper |
1/2 cup lime juice divided |
2 teaspoons olive oil |
1/4 cup fish sauce |
2 teaspoons sugar |
1 teaspoon vietnamese chili paste |
1/2 cup loosely packed, roughly chopped cilantro leaves |
1 cucumber, peeled, seeded and thinly sliced |
1 mango, peeled, seeded and cut into 1-inch chunks |
1 large head butter lettuce, washed and spun dry |
Directions:
1. *Cooks Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.
2. Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
3. In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.
4. Slice flank steak very thin and divide slices among the salads. Place over greens.
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