This recipe is a combination of a few different recipes. I have adjusted it by using what we love to eat but with a bit of an Asian influence. —ChezUs
Test Kitchen Notes
We've come across a lot of Asian beef salads in our time (some good and some not so good), and we both agreed that this recipe knocks one out of the park. This fresh, light salad utilizes our favorite Southeast Asian flavors: fish sauce, soy, lime juice, chili, fresh herbs, and best of all -- lemongrass. The dressing is balanced, rather than overwhelmingly fishy or sweet, and the addition of tomatoes and red pepper adds both some pretty red color and juiciness. We also liked ChezUs's method of tossing the greens with just a fraction of the dressing and then drizzling the rest over the top at the end. This keeps the greens from getting limp but ensures that the salad is adequately dressed. We didn't have unrefined sugar on hand, so we substituted white sugar, using 2 tablespoons rather than 3 because it's sweeter and more dense. - A&M —The Editors
fresh lime juice
serrano chili, thinly sliced
beef sirloin, grass fed preferred
fresh cracked black pepper
red leafed baby romaine
small red onion, thinly sliced
basil, roughly chopped
cilantro, roughly chopped
mint, roughly chopped
red pepper, thinly sliced
vine ripe tomatoes, cut in quarters
In This Recipe
Combine all ingredients in a small jar and shake until combined. Set aside for at least 30 minutes.
Rub the beef with sesame oil and season with salt and pepper.
Combine lettuce, herbs, red onion and red pepper in a salad bowl, toss to combine.
Heat a stove top grill pan and sear beef until cooked to your liking. We like ours medium rare, which is about 2 - 3 minutes each side depending on thickness of the cut of meat. Slice meat into thin strips.
Toss the greens with 1/3 of the dressing.
Divide salad greens onto serving plates. Top with the sliced beef and tomatoes. Drizzle the remaining dressing over the top of each salad.