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RECIPE
24 INGREDIENTS10 STEPS30MIN

Lime Beef Salad

5.0
2 Ratings

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Garlic & Zest

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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.
30MIN
Total Time

Garlic & Zest

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

Ingredients

US / METRIC
Servings:
4
Serves 4

Vinaigrette

1/2 tsp
Limes , zested
1/3 cup
1 1/2 Tbsp
Brown Sugar
1/2 Tbsp
1/2 Tbsp
Sesame Oil
1/2 Tbsp
Fresh Ginger , freshly grated
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper

Salad

2 1/2 cups
Green Cabbage , shredded
1
Plum Tomato , halved, sliced
1
Mango , julienned
1 Tbsp
1 tsp
Black Sesame Seeds
1
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)
2
Radishes , julienned
(optional)
1
Scallion , thinly sliced
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
203
FAT
7.3 g
PROTEIN
13.0 g
CARBS
22.7 g

Cooking Instructions

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Step 1
To make the vinaigrette, combine Lime (1/2 teaspoon), Lime Juice (5 tablespoon), Brown Sugar (1 1/2 tablespoon), Fish Sauce (2 teaspoon), Sesame Oil (2 teaspoon), Fresh Ginger (2 teaspoon), Soy Sauce (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) in a small bowl. Whisk. Cover and refrigerate.
Step 2
To make the salad, combine Green Cabbage (8 ounce), Plum Tomato (1), Mango (1), Fresh Mint Leaves (1 tablespoon), Black Sesame Seeds (1 teaspoon), and Jalapeño Pepper (1) in a large bowl. Toss. Cover and chill.
Step 3
To prepare the meat, heat the Water (8 cup), Fresh Ginger (1), Garlic (1 clove), and Salt (1 teaspoon) 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 ounce). 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 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 9
Add beef and vinaigrette to the salad. Toss gently to combine and arrange on salad plates.
Step 10
Top with Peanuts (1 tablespoon), Fresh Cilantro (1/2 cup) (and/or optional garnishes like Chow Mein Noodles (to taste), Radish (2), or Scallion (1)).

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Nutrition Per Serving
Calories
203
% Daily Value*
Fat
7.3 g
9%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
31.2 mg
10%
Carbohydrates
22.7 g
8%
Fiber
3.4 g
12%
Sugars
15.7 g
--
Protein
13.0 g
26%
Sodium
937.5 mg
41%
Vitamin D
0.1 µg
0%
Calcium
110.8 mg
9%
Iron
1.8 mg
10%
Potassium
443.3 mg
9%
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