|Vietnamese Beef Salad|
We loved this recipe...but we're using chicken thighs next time.
We made this back in July...it was a perfect addition to our salad on a humid summer day.
We haven't mastered the art of cooking lean beef...it usually comes out on the drier side...not beef jerky dry though. We try not to eat beef, but the female half was in a beef mood!
This recipe comes from one of our other favorite recipe sites, Noble Pig. Noble Pig has a great looking site and of course, everything looks yummy. Everything we've tried from this site has been delicious. Their recipe isn't a salad recipe, but we had it over a bed of romaine and didn't need dressing.
Serves 2-4 (4 if you serve it with rice or quinoa)
Prep time: 10-15 minutes
Cook Time: 6 minutes or so
1 lb. lean beef, sliced into small pieces, fat removed
5 cloves of garlic, minced
1 T. olive oil
Kosher salt and pepper
1 small red onion cut into 1/4" wedges
2 green onion stalks, chopped (we forgot to add ours in!)
2 T. soy sauce
2 T. lime juice, freshly squeezed
1 1/2 T. splenda brown sugar
1 T. fish sauce
In a small bowl, combine sauce ingredients. In a separate bowl, combine the garlic, oil and pepper.
Season the beef with salt and pepper. We cooked ours in a wok over medium high heat using some non-stick spray. When wok is hot, add 1/2 the beef in a single layer. Cook without turning until browned, 1-2 minutes. Using tongs, turn beef and brown the other side, 1-2 minutes. Transfer to a boil or plate and cook the other half of the beef using the same method.
Spray wok or add a small amount of olive oil and heat until shimmering hot. Stir fry onions until tender, a couple of minutes. Add garlic mixture, stir constantly until fragrant, about 30 seconds. Return beef with juices to wok and stir to combine. Add soy sauce mixture. Stir until sauce thickens. Remove from heat and serve with quinoa, brown rice, over a salad or by itself.
Enjoy...we sure did!