Spicy Thai Beef Salad With Lemongrass-Mint Vinaigrette And Nuts

1. 1

   ---To make the marinade---.

2. 2

   In a shallow dish, combine all the marinade ingredients.

3. 3

   Add the steak strips and let sit at room temperature for 5 minutes.

4. 4

   In a large saute pan or skillet over high heat, heat the sesame oil and saute the steak for 5 minutes per side for medium rare.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.

7. 7

   ---To make the vinaigrette---.

8. 8

   In the same pan over high heat, heat the olive oil and saute the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.

9. 9

   Stir in the remaining ingredients.

10. 10

    Set aside.

11. 11

    ---To make the stir-fry---.

12. 12

    In a large saute pan or skillet over high heat, heat the olive oil and saute all of the ingredients except the noodles for 1 minute, tossing frequently.

13. 13

    Add the noodles and cook 1 minute.

14. 14

    Set aside.

15. 15

    ---To serve---.

16. 16

    Slice the steak into 1-inch to 2-inch strips.

17. 17

    Divide the salad greens among 4 salad plates.

18. 18

    Divide the stir-fry sprout mixture over the greens, and then top with beef strips.

19. 19

    Drizzle vinaigrette around the salads and garnish with macadamia nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.