Hot and Sour Beef Salad

Total Time:
34 min
Prep:
20 min
Cook:
14 min

Yield:
5 (4-ounce) servings
Level:
Easy

NUTRITION INFO
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

*Cooks Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.

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.

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.

Slice flank steak very thin and divide slices among the salads. Place over greens.


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