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Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts Recipe

Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts Recipe

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Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts

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Ingredients:

Serving

1/2 cup hoisin sauce
2 tbsp soy sauce
1/2 tbsp minced fresh ginger
1 tbsp red wine vinegar
2 tbsp sugar
4 (4 oz) new york strip steaks
3 tbsp sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 tsp minced lemongrass
1 tsp minced shallot
1 tsp minced fresh ginger
2 cloves garlic, minced
1 tbsp minced kaffir lime leaf
1/2 tsp sugar
1/2 tsp soy sauce
1/2 tsp thai fish sauce
2 tbsp fresh lemon juice
2 tbsp olive oil
1/2 cup fresh bean sprout
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into 1/2 inch thick rings
1 tbsp minced fresh ginger
1 tbsp minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaf, chopped
1/2 cup shiitake mushroom, stemmed and sliced
2 oz chinese bean thread noodles
4 oz mixed baby greens
2 tbsp macadamia nuts, toasted and crushed

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	523.8 Kcal (2193 kJ)
Calories from fat	331.55 Kcal
		% Daily Value*
Total Fat	36.84g	57%
Cholesterol	5.5mg	2%
Sodium	1109.93mg	46%
Potassium	271.9mg	6%
Total Carbs	38.49g	13%
Sugars	15.35g	61%
Dietary Fiber	3.27g	13%
Protein	10.01g	20%
Vitamin C	9.5mg	16%
Iron	16.3mg	91%
Calcium	45.4mg	5%

Amount Per 100 g
Calories	246.45 Kcal (1032 kJ)
Calories from fat	155.99 Kcal
		% Daily Value*
Total Fat	17.33g	57%
Cholesterol	2.59mg	2%
Sodium	522.22mg	46%
Potassium	127.93mg	6%
Total Carbs	18.11g	13%
Sugars	7.22g	61%
Dietary Fiber	1.54g	13%
Protein	4.71g	20%
Vitamin C	4.5mg	16%
Iron	7.7mg	91%
Calcium	21.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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