How to Make Spicy Beef Salad

This salad is very quick and easy to make, and is the perfect summertime all-on-one-plate meal. Serve it with a glass of chilled wine or an ice-cold beer and perhaps a fruit sorbet for dessert.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 lb. sirloin
• 1 tbsp. olive oil
• 2 tbsp. chopped cilantro
• 2 tsp. chopped fresh mint
• 1 large jalapeño
• 2 large garlic cloves
• 1 tbsp. fish sauce
• 2 tbsp. fresh lime juice
• 1 head Boston lettuce or 1 romaine heart
• 8 to 12 cherry tomatoes
• 1 cucumber
• 6 green onions

1. Slice the steak into strips about 2 inches by x ¼ inch. Heat the olive oil in a wok or large frying pan, and quickly stir-fry the steak strips.
2. Remove the steak from the heat, and set aside to cool. Mince the jalapeño, then stir it into the steak along with the chopped cilantro.
3. Mince the garlic, then mix it with the lime juice, fish sauce and brown sugar. Toss the dressing with the meat.
4. Wash, separate and pat dry the lettuce leaves, keeping them whole if possible. Arrange the lettuce leaves on 2 plates.
5. Halve the cherry tomatoes, and arrange them on top of the lettuce leaves. Peel the cucumber, then cut it in half lengthwise. Slice each piece into half-circles, then arrange the circles on top of the lettuce leaves.
6. Place the beef strips and dressing on top of the vegetables. Serve and enjoy.

Tips & Warnings

• 2 quartered Roma tomatoes may be substituted for the cherry tomatoes.
• If you do not care for (or cannot find) fish sauce, you may use soy sauce.
• You may add fresh pineapple or papaya chunks to this salad.
• If you want to stretch it out to serve more people, you may add one package of cooked and drained ramen noodles.
• If you like extra dressing with your salad, double the amount of garlic, lime juice, fish sauce and brown sugar and set half of the mixture aside to be poured on top.