Spicy Thai Beef Salad With Lemongrass Mint Vinaigrette With Toasted Macadamia Nuts Food

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS

Steps:

• ---To make the marinade---.
• In a shallow dish, combine all the marinade ingredients.
• Add the steak strips and let sit at room temperature for 5 minutes.
• 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.
• Sprinkle with salt and pepper.
• Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
• ---To make the vinaigrette---.
• 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.
• Stir in the remaining ingredients.
• Set aside.
• ---To make the stir-fry---.
• 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.
• Add the noodles and cook 1 minute.
• Set aside.
• ---To serve---.
• Slice the steak into 1-inch to 2-inch strips.
• Divide the salad greens among 4 salad plates.
• Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
• Drizzle vinaigrette around the salads and garnish with macadamia nuts.

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE WITH TOASTED MACADAMIA NUTS

Steps:

• To make the marinade: In a shallow dish, combine all the marinade ingredients. Add the steak strips and let sit at room temperature for 5 minutes. 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. Sprinkle with salt and pepper. Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes. To make the vinaigrette: 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. Stir in the remaining ingredients. Set aside. To make the stir-fry: 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. Add the noodles and cook 1 minute. Set aside. To serve: Slice the steak into 1- to 2-inch strips. Divide the salad greens among 4 salad plates. Divide the stir-fry sprout mixture over the greens, then top with beef strips. Drizzle vinaigrette around the salads and garnish with macadamia nuts.

THAI BEEF SALAD WITH MINT

Steps:

• Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
• Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
• Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

SPICY THAI BEEF SALAD

Steps:

• Slice the steak into 1 inch pieces about 1/4 inch thick.
• Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
• Heat olive oil over medium heat in a frying pan.
• Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
• Remove from heat and add beef, stirring to cover beef with mushroom mixture.
• Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
• Add this mixture to the beef and mushrooms.
• Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

THAI VINAIGRETTE WITH LEMONGRASS

Steps:

• mix all the indgrediants together in a bowl season with pepper to taste.
• cover with plastic wrap & leave the vinaigrette to infuse for 2 hours before using it.