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Beef Satays over Thai Salad

Source: Quick from Scratch - Herbs
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The salad that lies beneath the succulent chunks of sirloin here jump-starts the taste buds -- romaine, cucumber, carrots, mint and cilantro with a Thai dressing of fish sauce, lemon juice and rice vinegar. It's refreshing, light, and perfect for a warm summer evening.
For the Beef Satay:
1 1/2 pounds sirloin steak, cut into 1-inch cubes
4 stalks lemongrass, bottom third only, peeled and minced
2 cloves garlic, minced
3 tablespoons cooking oil
2 1/2 tablespoons lemon juice
2 3/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
For Salad Dressing:
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 tablespoon water
3/4 teaspoon rice-wine vinegar
Pinch dried red pepper flakes
For Salad:
1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
2 carrots, grated
1 cucumber, peeled, halved, seeded, and diced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped fresh mint
*Available at Asian markets and many supermarkets
Beef Satays over Thai Salad Recipe at
In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.

In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Main-Dish Summer Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 453
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 27g
Sodium: 1099mg
% Cal. from Fat: 40%
Cholesterol: 106mg
Protein: 42g
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