Summer beef salad
This Summer Beef Salad features juicy beef paired with fresh mixed greens, crisp vegetables, and aromatic herbs, all drizzled with a zesty lime and fish sauce dressing. It's a refreshing option for lunch or light dinner, perfect for warm weather.
Cook time 10 min
Prep time 25 min
Ingredients:
2 tbsp olive oil1 lb beef
1.50 cups mixed greens (or salad mix)
1 cucumber
1 carrot
1 cup cherry tomatoes
1 cup mung beans
1 cup coriander leaves
1 cup spearmint
1 tbsp fish sauce
1 lime
2 red hot chili peppers
1 tbsp ginger root
1 tsp brown sugar
This refreshing and nutritious Summer Beef Salad is perfect for warm weather. It's a harmonious blend of juicy beef, fresh vegetables, and fragrant herbs, all brought together with a zesty lime and fish sauce dressing. Whether you're looking for a hearty lunch or a light dinner, this salad is both satisfying and healthy.
Instructions:
a. Heat 1 tbsp of olive oil in a large pan over medium-high heat.
b. Season the beef with salt and pepper to taste.
c. Add the beef to the pan and cook for 4-5 minutes per side, until it reaches your desired level of doneness.
d. Remove the beef from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
a. While the beef is resting, prepare the vegetables.
b. Slice the cucumber thinly and julienne the carrot.
c. Cut the cherry tomatoes in half.
a. In a large bowl, combine the mixed greens, sliced cucumber, julienned carrot, cherry tomatoes, mung beans, coriander leaves, and spearmint leaves.
a. In a small bowl, whisk together the lime juice, fish sauce, thinly sliced red hot chili peppers, finely chopped ginger root, brown sugar, and 1 tbsp of olive oil.
a. Add the thinly sliced beef to the salad mixture.
b. Pour the dressing over the salad and toss to combine.
a. Transfer the salad to a serving platter or individual plates.
b. Garnish with additional coriander leaves and spearmint if desired.
a. Serve immediately.
Your Summer Beef Salad is now ready to serve! With its vibrant colors and delightful mix of flavors, it's sure to be a hit at your next meal. Enjoy the freshness of this nutrient-packed dish and savor the complementary tastes of tender beef, fresh veggies, and aromatic herbs.
Summer beef salad FAQ:
Cook the beef for 4-5 minutes per side over medium-high heat until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of about 135°F (57°C).
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the salad's freshness.
Yes, you can substitute beef with grilled chicken, shrimp, or tofu for a different flavor profile. Adjust the cooking time accordingly depending on the protein used.
Use a large skillet or frying pan, ideally 12 inches, to ensure the beef cooks evenly and does not overcrowd the pan.
To adjust the spice level, you can reduce the number of red hot chili peppers or remove the seeds before slicing them. Alternatively, add a splash of water or more lime juice to mellow the heat.
Tips:
- For the best results, use a tender cut of beef such as sirloin or ribeye, and make sure to cook it to your desired level of doneness.
- Chill the salad for 30 minutes before serving for an extra refreshing dish on hot days.
- If you're not a fan of spicy food, you can reduce the amount of red hot chili peppers or omit them entirely.
- Feel free to add other vegetables like bell peppers or red onions for additional crunch and color.
- Toast the mung beans lightly if you prefer an extra nutty flavor.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 36g
Carbohydrates 13g
Fiber 2.79g
Sugar 7g
Fat 27g
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