Hot and Sour Beef Salad
Recipe from Food Network
Ingredients
- 1 1/4 pounds flank steak
- Coarse salt and cracked black pepper
- 1/2 cup lime juice, divided
- 2 teaspoons olive oil
- 1/4 cup fish sauce
- 2 teaspoons sugar
- 1 teaspoon Vietnamese chile paste
- 1/2 cup loosely packed cilantro leaves, roughly chopped
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 mango, peeled, pitted, and cut into 1-inch pieces
- 1 large head butter lettuce, washed and dried
Method
- Season the steak with salt, pepper, and 1/4 cup lime juice.
- Heat the olive oil in a large nonstick skillet over medium-high. Cook the steak for 6 to 7 minutes per side for medium-rare, then transfer it to a cutting board to rest.
- Whisk the remaining lime juice, fish sauce, sugar, chile paste, and cilantro in a large nonreactive salad bowl.
- Add the cucumber, mango, and lettuce and toss to coat. Divide among serving dishes.
- Thinly slice the steak and arrange it over the salads.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27