Beef Satays Over Thai Salad Recipe

Name: Beef Satays Over Thai Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sirloin steak, cut into 1-inch cubes; 4 stalks lemongrass, bottom third only, peeled and minced; 2 cloves garlic, minced; 3 tablespoons cooking oil; 2 1/2 tablespoons lemon juice; 2 3/4 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 2 tablespoons Asian fish sauce (nam pla or nuoc mam); 1 tablespoon water; 3/4 teaspoon rice-wine vinegar; Pinch dried red-pepper flakes; 1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart); 2 carrots, grated; 1 cucumber, peeled, halved, seeded, and diced; 1/2 cup lightly packed cilantro leaves; 1/4 cup chopped fresh mint

Servings: persons

1 1/2 pounds sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
3 tablespoons cooking oil
2 1/2 tablespoons lemon juice
2 3/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 tablespoon water
3/4 teaspoon rice-wine vinegar
Pinch dried red-pepper flakes
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, grated
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint

1
In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
2
In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
3
In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
4
Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.
5
Wine Recommendation: Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied chardonnay, can play to both the beef and the salad here. If you prefer red wine, try a light, fruity Beaujolais.
6
Notes: Asian fish sauce is available at Asian markets and many supermarkets

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 17 ingredients. The key ingredients include: 1 1/2 pounds sirloin steak, cut into 1-inch cubes, 4 stalks lemongrass, bottom third only, peeled and minced, 2 cloves garlic, minced, 3 tablespoons cooking oil, and more.

Yes, Beef Satays Over Thai Salad 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.

Beef Satays Over Thai Salad

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