Beef Salad Bowl
A vibrant Thai-inspired salad bowl featuring grilled beef, crisp vegetables, fresh herbs, and a tangy lime-fish sauce dressing. This refreshing and protein-packed lunch delivers authentic Southeast Asian flavors.
Ingredients
- 1 1/2 lbs flank steak
- 3 tbsp fish sauce
- 1/4 cup fresh lime juice
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 2 Thai bird's eye chili, minced
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, leaves only
- 1/2 cup Thai basil leaves, torn (or regular basil)
- 6 cups mixed greens
- 4 oz thin rice noodles, cooked according to package directions
- 1/4 cup roasted peanuts, chopped
- 2 limes lime wedges, for serving
Instructions
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1
In a small bowl, whisk together 2 tablespoons of 1/4 cup fresh lime juice, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, half of the minced 2 minced garlic cloves, and half of the minced 2 minced Thai bird's eye chili to create the marinade.
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2
Place 1 1/2 lbs flank steak in a shallow dish and pour the marinade over it, turning to coat. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
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3
Meanwhile, prepare the dressing by whisking together the remaining fresh lime juice, 3 tbsp fish sauce, 2 tbsp brown sugar, garlic cloves, and Thai bird's eye chili in a small bowl. Set aside.
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4
Prepare a grill or grill pan to medium-high heat. Remove the steak from the marinade and pat dry. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing thinly against the grain.
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5
In a large bowl, combine 6 cups mixed greens, 1/2 thinly sliced red onion, 1 sliced cucumber, 1 cup halved cherry tomatoes, 1/2 cup torn fresh mint leaves, 1/2 cup leaves only fresh cilantro, and 1/2 cup torn (or regular basil) Thai basil leaves.
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6
Toss the salad with most of the dressing, reserving some for drizzling at the end.
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7
To assemble the bowls, divide 4 oz cooked according to package directions thin rice noodles among four bowls. Top with the dressed salad mixture, followed by slices of the grilled beef.
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8
Drizzle with the remaining dressing and sprinkle with chopped 1/4 cup chopped roasted peanuts.
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9
Serve with 2 limes for serving lime wedges on the side for additional brightness.