Prev Recipe Next Recipe

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Save Recipe Print

Total:: 40 min
Prep:: 30 min
Cook:: 10 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents

Dressing:

1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally

Directions

Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.

In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

My Private Notes

Name: Spicy Beef Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 pound beef, cut into thin strips about 2 inches long by 1 inch wide; 2 large Japanese cucumbers, peeled, halved and sliced into thin crescents; 1 tablespoon thinly sliced lemon grass; 1 1/2 tablespoons roasted rice powder, optional; 5 cloves very fresh garlic, thinly sliced; 1/2 cup thinly sliced shallots; 1/2 cup chopped fresh mint leaves; 1/4 cup fresh lime juice; 3 to 4 tablespoons fish sauce; 1/2 cup chopped cilantro; 2 to 3 Thai chiles, or serranos, thinly sliced with seeds; 2 teaspoons sugar; 1 head romaine, inner leaves only; 3 green onions, sliced diagonally