Lime Beef Salad

23 INGREDIENTS • 10 STEPS • 30MINS

Lime Beef Salad

Recipe

5.0

4 ratings

A light, crunchy, flavor forward salad with just enough beef to satisfy.
Recipe by Edward Lee from his cookbook, Smoke & Pickles.

Love This Recipe?

Lime Beef Salad

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A light, crunchy, flavor forward salad with just enough beef to satisfy.
Recipe by Edward Lee from his cookbook, Smoke & Pickles.

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

30MINS

Total Time

$6.98

Cost Per Serving

Ingredients

Servings

4

us / metric

Vinaigrette

2 1/4

Limes, zested

1/2 tsp zest and 5 Tbsp juice per 4 servings

1 1/2 Tbsp

Brown Sugar

2 tsp

2 tsp

Sesame Oil

2 tsp

Fresh Ginger, freshly grated

1/2 tsp

1/4 tsp

Freshly Ground Black Pepper

Salad

8 oz

Green Cabbage, shredded

1

Plum Tomato, halved, sliced

1

Mango, julienned

1 Tbsp

Fresh Mint Leaves, chopped

1 tsp

Black Sesame Seeds

1

Jalapeño Pepper, minced

or Fresno Chile

Meat

8 cups

Water

1

Small Fresh Ginger, peeled

1 clove

1 tsp

5 oz

Sirloin Steak

or Eye of Round

Serving and Garnishes

1/2 cup

Fresh Cilantro, finely chopped

1 Tbsp

Peanuts, finely chopped

to taste

Chow Mein Noodles

or Crispy Fried Wonton Strips

optional

1 bunch

Radish, julienned

2 radishes per 4 servings

optional

1 bunch

Scallion, thinly sliced

1 scallions per 4 servings

optional

Nutrition Per Serving

VIEW ALL

Calories

147

Fat

7.0 g

Protein

11.8 g

Carbs

9.3 g

Love This Recipe?

Lime Beef Salad

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

To make the vinaigrette, combine zest and juice from the Limes (2 1/4), Brown Sugar (1 1/2 Tbsp), Fish Sauce (2 tsp), Sesame Oil (2 tsp), Fresh Ginger (2 tsp), Soy Sauce (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) in a small bowl. Whisk. Cover and refrigerate.

step 1 To make the vinaigrette, combine zest and juice from the Limes (2 1/4), Brown Sugar (1 1/2 Tbsp), Fish Sauce (2 tsp), Sesame Oil (2 tsp), Fresh Ginger (2 tsp), Soy Sauce (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) in a small bowl. Whisk. Cover and refrigerate.

step 2

To make the salad, combine Green Cabbage (8 oz), Plum Tomato (1), Mango (1), Fresh Mint Leaves (1 Tbsp), Black Sesame Seeds (1 tsp), and Jalapeño Pepper (1) in a large bowl. Toss. Cover and chill.

step 2 To make the salad, combine Green Cabbage (8 oz), Plum Tomato (1), Mango (1), Fresh Mint Leaves (1 Tbsp), Black Sesame Seeds (1 tsp), and Jalapeño Pepper (1) in a large bowl. Toss. Cover and chill.

step 3

To prepare the meat, heat the Water (8 cups), Fresh Ginger (1), Garlic (1 clove), and Salt (1 tsp) in a pot. Cover and bring to a boil over high heat.

step 4

Remove lid and reduce heat to low, simmering the water for 15 minutes.

step 5

While the water simmers, prepare the Sirloin Steak (5 oz). Lay a large piece of plastic wrap over a cutting board. With a sharp knife, cut the beef into thin slices and lay them on the plastic wrap.

step 5 While the water simmers, prepare the Sirloin Steak (5 oz). Lay a large piece of plastic wrap over a cutting board. With a sharp knife, cut the beef into thin slices and lay them on the plastic wrap.

step 6

Cut another sheet of plastic wrap and lay them on top of the beef. Using the smooth side of a meat mallet, pound the beef until paper thin.

step 6 Cut another sheet of plastic wrap and lay them on top of the beef. Using the smooth side of a meat mallet, pound the beef until paper thin.

step 7

Remove the vinaigrette from the refrigerator and set close by the simmering water. Using tongs, gently drop a few slices of beef into the water for up to 10 seconds (less if you like your beef rare).

step 7 Remove the vinaigrette from the refrigerator and set close by the simmering water. Using tongs, gently drop a few slices of beef into the water for up to 10 seconds (less if you like your beef rare).

step 8

Retrieve the beef and place in cold vinaigrette. Repeat with remaining beef slices.

step 8 Retrieve the beef and place in cold vinaigrette. Repeat with remaining beef slices.

step 9

Add beef and vinaigrette to the salad. Toss gently to combine and arrange on salad plates.

step 10

Top with Peanuts (1 Tbsp), Fresh Cilantro (1/2 cup) (and/or optional garnishes like Chow Mein Noodles (to taste), Radish (1 bunch) or Scallion (1 bunch)

step 10 Top with Peanuts (1 Tbsp), Fresh Cilantro (1/2 cup) (and/or optional garnishes like Chow Mein Noodles (to taste), Radish (1 bunch) or Scallion (1 bunch)

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