Asian Beef Salad with Cucumber Recipe

Name: Asian Beef Salad with Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 jalapenos, split, seeded, and coarsely chopped; 1 1/2 teaspoons salt; 2 teaspoons Thai fish sauce (nam pla; see Notes); 2 tablespoons sugar; 2 tablespoons Japanese rice wine or dry sherry; 2 tablespoons white vinegar; 2 teaspoons fresh lime juice; 2 scallions, white and some green, thinly sliced; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon very thinly sliced peeled lemongrass (see Notes); 2 filet mignons (about 6 ounces each), cut 3/4 inch thick; 1 tablespoon vegetable oil; 1 cucumber, peeled and cut lengthwise into very thin slices

Servings: persons

1 to 2 jalapenos, split, seeded, and coarsely chopped
1 1/2 teaspoons salt
2 teaspoons Thai fish sauce (nam pla; see Notes)
2 tablespoons sugar
2 tablespoons Japanese rice wine or dry sherry
2 tablespoons white vinegar
2 teaspoons fresh lime juice
2 scallions, white and some green, thinly sliced
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon very thinly sliced peeled lemongrass (see Notes)
2 filet mignons (about 6 ounces each), cut 3/4 inch thick
1 tablespoon vegetable oil
1 cucumber, peeled and cut lengthwise into very thin slices

1
Preheat the broiler.
2
Combine the jalapenos, salt, fish sauce, sugar, rice wine, vinegar, and lime juice in a food processor or blender.
3
Puree the mixture and set aside.
4
Combine the scallions, mint, cilantro, and lemongrass in a small bowl.
5
Mix well and set aside.
6
Pat the steaks dry and coat lightly with oil.
7
Broil the steaks for 4 minutes, or until brown and crusty on one side.
8
Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium.
9
Transfer the steaks to a cutting board and let rest for 5 minutes.
10
Carve each steak into 1/4-inch-thick slices.
11
(The recipe may be done ahead to this point.
12
Cover and refrigerate the sauce, herbs, and meat separately.
13
Return to room temperature before serving.)
14
Make a bed of cucumber slices on a platter or 2 or 3 plates.
15
Arrange the steak over the cucumber, spoon the sauce over the steak, and scatter the herb mixture over all.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 to 2 jalapenos, split, seeded, and coarsely chopped, 1 1/2 teaspoons salt, 2 teaspoons Thai fish sauce (nam pla; see Notes), 2 tablespoons sugar, and more.

Yes, Asian Beef Salad with Cucumber falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Beef Salad with Cucumber

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