Thai Spicy Beef Salad – Your new go-to dinner

Remember how we talked about the versatility of flank steak? Time to put it to the test. Thai Spicy Beef Salad is one of my favorite go-to weeknight dinners. It’s filling, easy-to-prepare and always gets rave reviews. I took a couple of Thai cooking classes when I was in Bangkok and this is one dish I regretted not learning to make. When I tried to reverse engineer the recipe from what I enjoyed at my favorite Thai restaurant, I could never get the dressing right. Luckily I discovered a delicious version for this salad when I used to freelance for Cooking Light magazine.  I will make pretty much anything with Thai in the title and this recipe did not disappoint. The savory/salty combination of lime juice, cilantro, chile peppers and soy sauce contrasted with the cucumber crunch of the salad wins me over every time. And, of course, the steak is tender perfection.

Thai Spicy Beef Salad

The original Cooking Light recipe calls for fish sauce or Nam Pla. For my Thai Spicy Beef Salad, I usually sub in soy sauce because it’s what I have on hand. Similarly lemon grass requires a special trip to the grocery store so I just grate in some lemon peel. Even the lime peel works in a pinch. I love the taste of McCormicks Grill seasoning on flank steak so that’s what I use to season. And if you don’t like fooling with chiles, feel free to use Thai chili paste, a.k.a Sambal Oelek. I always have that on hand.  Here’s the recipe. Sambal Oelek

Thai Spicy Beef Salad

(adapted from Cooking Light)

DRESSING:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon soy sauce
minced garlic to taste (3-4 cloves)
2 Thai, hot red, or serrano chiles, seeded and minced OR 1 tablespoon Thai chili paste
SALAD:
1 (1-pound) flank steak
Mccormicks Grill Seasoning
Cooking spray
6 cups torn romaine lettuce and/or spinach
sliced tomatoes
thinly sliced red onion,
1/4 cup coarsely chopped fresh mint
2 tablespoons sliced peeled fresh lemon grass

To prepare dressing: 
Whisk together first 7 items. If you don’t like a lot of spice, be sure to scrape ALL the seeds out of the chiles or cut back on the amount.

For the steak:
Prepare grill or broiler.

Sprinkle both sides of steak with McCormicks. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 5-6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

Have you tried cooking flank steak yet? How good does Spicy Beef Salad sound for dinner tonight? Are you as obsessed with Thai food as I am? 

 

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  1. Pingback: Summer Rolls with Spicy Peanut Sauce - Auntie Venom

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