Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spicy Beef Salad

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min


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


  1. 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.
  2. 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.

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Jan O.

We used leftover grilled new york steak. I made this recipe as written with one change. I put cooked rice noodles between the lettuce and the beef mixture. The result was great! Here is a warning, if you have a tender tongue, be careful of the serrano chili, they can be very hot.

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