Spicythaibeefsaladwithlemongrassmintvinaigretteandnuts Recipes

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SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS



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

Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 31

1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallot
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaf
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons 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 ½ inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon 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 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed

Steps:

  • ---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.

Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE WITH TOASTED MACADAMIA NUTS



Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette with Toasted Macadamia Nuts image

Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices.

Provided by Great Chefs

Number Of Ingredients 31

Hoisin sauce
Soy Sauce
Fresh Ginger
Red Wine Vinegar
Sugar
New York Strip Steaks
Asian Sesame Oil
Salt and freshly ground pepper to taste
Olive Oil
Lemongrass
Shallots
Fresh Ginger
Cloves Garlic
Kaffir Lime Leaves
Sugar
Soy Sauce
Thai fish sauce
Fresh lemon juice
Olive Oil
Fresh bean sprouts
Radicchio
Maui or other sweet white onion
Fresh Ginger
Garlic
Fresh mint leaves
Fresh Basil Leaves
Watercress Sprigs
Shiitake Mushrooms
Chinese bean thread noodles
Mixed baby greens
Macadamia nuts

Steps:

  • 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 saute pan or skillet over high heat, heat the sesame oil and saute 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 saute 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 saute pan or skillet over high heat, heat the olive oil and saute 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- to 2-inch strips. Divide the salad greens among 4 salad plates. Divide the stir-fry sprout mixture over the greens, then top with beef strips. Drizzle vinaigrette around the salads and garnish with macadamia nuts.

THAI BEEF SALAD



Thai Beef Salad image

We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Provided by Kathy Brennan

Categories     Salad     Beef     Cucumber     Chile Pepper     Dinner     Small Plates     Kid-Friendly

Yield Serves 4

Number Of Ingredients 11

1 pound (455 g) strip steak (about 1 inch/2.5 cm thick; see Tip), trimmed and at room temperature
Vegetable oil
Salt and pepper
1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces
1/2 English cucumber, halved lengthwise and sliced
1/2 pint (120 g) cherry tomatoes, halved
1/2 small red onion, halved lengthwise and thinly sliced
Handful of fresh mint leaves, roughly chopped
Large handful of fresh cilantro leaves, roughly chopped
Chile-Lime Sauce
Handful of roasted peanuts, whole or roughly chopped (optional)

Steps:

  • Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
  • Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
  • Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
  • Make Ahead
  • Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
  • Staggered
  • If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

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