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    You are in: Home / Thai / Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts Recipe
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    Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Mille®'s Note:

    Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Steak

    • 4 (4 ounce) New York strip steaks
    • 3 tablespoons sesame oil
    • salt & freshly ground black pepper

    Lemongrass-Mint Vinaigrette

    Vegetable Stir-Fry

    Garnish

    • 4 ounces mixed baby greens
    • 2 tablespoons macadamia nuts, toasted and crushed

    Directions:

    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 sauté pan or skillet over high heat, heat the sesame oil and sauté 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 sauté 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 sauté pan or skillet over high heat, heat the olive oil and sauté 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.

    Ratings & Reviews:

    • on June 24, 2006

      55

      This was incredible!! There's nothing more to say except, "Wow!"

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2003

      55

      I only had some of the required ingredients, and not very much time, when I made this. I made the marinade and vinegrette as written and served it over a mixed greens and vegetable salad. It was delicious! I could have doubled the dressing and been quite happy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 731.9
     
    Calories from Fat 471
    64%
    Total Fat 52.3 g
    80%
    Saturated Fat 12.0 g
    60%
    Cholesterol 92.8 mg
    30%
    Sodium 1186.6 mg
    49%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 2.1 g
    8%
    Sugars 17.3 g
    69%
    Protein 26.9 g
    53%

    The following items or measurements are not included:

    kaffir lime leaves

    shiitake mushrooms

    mixed baby greens

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