Hollywood Thai Beef Salad
A vibrant Thai-inspired salad featuring marinated flank steak, Asian vermicelli noodles, fresh herbs, and citrus segments tossed in a flavorful Asian dressing. This refreshing dish combines sweet, sour, and savory flavors with multiple textures.
Ingredients
- •1 cup low-sodium soy sauce
- •½ cup honey
- •6 tablespoons fish sauce (found in Asian markets)
- •2 tablespoons fresh orange juice
- •1 tablespoon cilantro
- •1 tablespoon mint leaves
- •1 tablespoon fresh lime juice
- •1 piece Thai (or serrano) chile
- •2½ cloves garlic
- •1 piece ginger
- •6 ounces flank steak
- •2 cups Asian vermicelli noodles
- •¼ cup diced tomato
- •2 tablespoons enoki mushrooms (found in Asian markets)
- •⅛ cup thinly sliced red onion
- •11 segments grapefruit segments
- •8 sprigs cilantro sprigs
- •4 sprigs mint sprigs
- •¼ cup fresh lime juice
- •¼ cup soy sauce
- •2 tablespoons fresh orange juice
- •2 tablespoons dark sesame oil
- •2¼ teaspoons fish sauce
- •1 piece Thai (or serrano) chile
- •1½ cloves garlic
- •1 piece ginger
- •peeled and chopped
Cooking Instructions
- 1.
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
150 min
- 2.
Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.
10 min
