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Spicy Lime Beef Salad

Rated : 
 by 17 people
Makes: 4 servings Prep 20 mins Cook 10 mins View Nutrition Facts

Ingredients

  • 1 pound  sugar snap peas, ends and strings trimmed
  • 1 red bell pepper, quartered, cored and thinly sliced
  • 1 medium cucumber, peeled, halved lengthwise, seeded and sliced thin
  • 1 pound  skirt or flank steak
  • 1/4 teaspoon  kosher salt
  • Freshly ground black pepper
  • 3 tablespoons  vegetable oil
  • 2 shallots, thinly sliced
  • 2 tablespoons  fresh lime juice
  • 2 tablespoons  fish sauce
  • 1/2 fresh red chile (seeds and veins removed for less heat if desired), sliced crosswise
  • 1 1/2 teaspoons  sugar
  • 1 cup  grape tomatoes, halved
  • 2 tablespoons  cilantro, chopped
  • 2 tablespoons  mint leaves, chopped
  • 2 tablespoons  roasted unsalted peanuts, chopped (optional)

Directions

1. Bring a medium saucepan of water to a boil. Add the sugar snaps and boil 1 minute. Drain and cool under cold running water; drain well. Slice sugar snaps on the diagonal into 1-inch pieces. Transfer to a shallow serving bowl and add the bell pepper and cucumber.

2. Heat a medium nonstick skillet over high heat 2 minutes. Pat the steak dry and season on both sides with the salt and black pepper to taste. Add 1 tablespoon of the oil to skillet and cook steak, turning once, until seared, about 5 minutes. Transfer to a plate.

3. Pour remaining oil into skillet. Add the shallots and saute over medium-high heat until browned, 1 to 2 minutes. Stir in the lime juice, fish sauce, chile and sugar. Remove from heat.

4. Transfer steak to a cutting board; pour the juices from the plate into skillet. Thinly slice steak across the grain and return sliced meat to skillet; toss to coat.

5. Pour steak and shallot mixture over sugar snaps, bell pepper and cucumber. Garnish with the tomatoes, cilantro and mint and the peanuts if desired; serve immediately.

Spicy Lime Beef Salad
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Comments
8176579956
heidi.sheldon wrote:

Amazing recipe! The vegetables, steak, and sauce form the most interesting medley of flavors. Next time I'll make it without the cucumbers, since they seemed to be the one vegetable that didn't really fit. Also, took longer than 30 minutes, given all the vegetable chopping, boiling water, and prepping the steak. But a great staple for a weekday or for entertaining. One note: I doubled the lime juice and fish sauce to make more sauce.

4/10/2011 11:39:37 AM Report Abuse

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