Spicy Thai Beef Salad With Mizuna Recipe

Name: Spicy Thai Beef Salad With Mizuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 3/4 pound flank steak; 1/4 cup fresh mint leaves, coarsely chopped; 1/4 cup cilantro leaves, coarsely chopped; 1 shallot, sliced very thin; 1/2 pint cherry tomatoes, halved; 1/3 cup unsalted roasted peanuts; 3-5 ounces mizuna (or baby arugula); For the Dressing; 2 cloves garlic, pushed through a press; 2-3 teaspoons sriracha (or you can use minced Thai chilies); 1/2 teaspoon chili powder; 2 tablespoons sugar; 5 tablespoons fish sauce; 3 limes, juiced; 1/2 tablespoon sesame oil

Servings: persons

For the Salad
3/4 pound flank steak
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup cilantro leaves, coarsely chopped
1 shallot, sliced very thin
1/2 pint cherry tomatoes, halved
1/3 cup unsalted roasted peanuts
3-5 ounces mizuna (or baby arugula)
For the Dressing
2 cloves garlic, pushed through a press
2-3 teaspoons sriracha (or you can use minced Thai chilies)
1/2 teaspoon chili powder
2 tablespoons sugar
5 tablespoons fish sauce
3 limes, juiced
1/2 tablespoon sesame oil

1
Trim off any excess fat from the steak and season it well with salt and pepper on both sides. Brush a ridged indoor grill pan with oil and set it over a high flame. When the pan is hot, set the steak down diagonally on the pan and cook until dark marks have formed. On the same side, shift the steak so it lies on the opposite diagonal of the pan. This will create a beautiful cross-hatch. Repeat on the other side, and cook until medium rare (when the meat has firmed up, but still has some give when prodded). Cover the steak with tin foil and set aside to rest for at least 15 minutes.
2
In the meantime, combine the fresh herbs, shallot, tomatoes, and half of the peanuts in a medium mixing bowl.
3
In a small bowl, combine all ingredients for the dressing.
4
Once the meat has properly rested, transfer it to a cutting board and slice it into thin strips on a diagonal (your knife should be positioned at a 45 degree angle). Toss the meat together with the salad mixture and the dressing.
5
To serve, create a large bed of mizuna on two plates, and top each with a large helping of beef salad (making sure to keep some of the liquid). Garnish with the remaining peanuts and a few leaves of cilantro.

375

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 16 ingredients. The key ingredients include: For the Salad, 3/4 pound flank steak, 1/4 cup fresh mint leaves, coarsely chopped, 1/4 cup cilantro leaves, coarsely chopped, and more.

Yes, Spicy Thai Beef Salad With Mizuna 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.

Spicy Thai Beef Salad With Mizuna

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