Grilled Beef Salad

Mongolian Grilled Beef Salad Recipe with Lime, Cilantro, and Mint

Region / culture: Mongolia | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Beef Salad is a flavorful and refreshing dish that combines tender grilled steak with a zesty and herbaceous dressing. This dish is perfect for a light and satisfying meal, especially during the warmer months.

History

Grilled Beef Salad is a popular dish in Southeast Asian cuisine, particularly in Thailand and Laos. It is often served as a main course or as part of a larger meal. The combination of grilled beef with fresh herbs and a tangy dressing creates a harmonious balance of flavors that is both satisfying and refreshing.

Ingredients

1 tbsp of sugar
0.33 cup of soy sauce
2 lb (907 g) of beef rib eye steaks, 1 inch thick
1 tsp of sugar
0.25 cup of fresh lime juice
0.25 cup of Asian fish sauce (naam pla)
1-2 tsp of coarsely ground dried red chilies
0.25 cup of finely chopped fresh cilantro
0.25 cup of finely chopped fresh mint
0.25 cup of minced shallots
1 tbsp of toasted rice powder
2 scallions, finely chopped

Garnish

fresh mint sprigs

How to prepare

1. Dissolve 1 tbsp of sugar in soy sauce. Place the mixture in a large resealable plastic bag and add the steaks, pressing out any excess air.
2. Marinate the steaks, turning them once, in the refrigerator for at least one hour.
3. Preheat the grill.
4. Drain the steaks, discarding the marinade, and grill them for about 4 minutes on each side for medium-rare. The grill should be 4 to 6 inches above glowing coals.
5. Let the steaks stand for 5 minutes before cutting them into slices that are 0.25 inches thick.
6. Toss the steak slices with the remaining teaspoon of sugar and the remaining ingredients.
7. Prepare the toasted rice powder: Toast 0.25 cup of raw sticky or jasmine rice in a dry small heavy skillet over moderate heat. Shake the skillet until the rice turns golden, which should take about 4 to 6 minutes.
8. Allow the toasted rice to cool, then grind it into a coarse powder using a mortar and pestle or an electric coffee grinder.

Variations

Substitute the steak with chicken, pork, or tofu for a different flavor and texture.
Add sliced cucumbers, cherry tomatoes, or bell peppers for extra crunch and freshness.
Drizzle the salad with a spicy chili sauce or peanut dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to marinate the steak for at least one hour to allow the flavors to penetrate the meat.

- Grill the steak over high heat for a nice sear on the outside while keeping the inside tender and juicy.

- Let the steak rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

- Toasting the rice before grinding it into a powder adds a nutty flavor and crunchy texture to the salad.

Serving Suggestions

Grilled Beef Salad can be served on a bed of fresh lettuce or mixed greens for added texture and flavor. It can also be accompanied by steamed rice or noodles for a more substantial meal.

Cooking Techniques

Marinate the steak for at least one hour to infuse it with flavor.

- Grill the steak over high heat for a nice sear on the outside while keeping the inside tender and juicy.

- Toast the rice before grinding it into a powder for added flavor and texture.

Ingredient Substitutions

Use coconut aminos or tamari as a gluten-free alternative to soy sauce.

- Substitute the fresh herbs with dried herbs if fresh ones are not available.

- Use brown sugar or honey instead of white sugar for a different sweetness level.

Make Ahead Tips

The steak can be marinated in advance and stored in the refrigerator for up to 24 hours.

- The dressing can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week.

- The toasted rice powder can be made in advance and stored in a sealed container at room temperature for up to one month.

Presentation Ideas

Arrange the sliced steak on a platter and top it with the herb dressing and toasted rice powder. - Garnish the salad with fresh mint sprigs for a pop of color and freshness. - Serve the salad in individual bowls or on small plates for a more elegant presentation.

Pairing Recommendations

Grilled Beef Salad pairs well with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

- For a non-alcoholic option, serve the salad with a glass of iced green tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Grilled Beef Salad can be stored in an airtight container in the refrigerator for up to three days.

- To reheat, gently warm the steak in a skillet over low heat until heated through, being careful not to overcook it.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 1g

- Sugars: 4g

Fats

- Total Fat: 12g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 4% DV

- Iron: 20% DV

Alergens

Soy sauce contains soy, which may be an allergen for some individuals.

Summary

Grilled Beef Salad is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious option for a light and satisfying meal.

Summary

Grilled Beef Salad is a delicious and nutritious dish that is perfect for a light and satisfying meal. With a balance of flavors and textures, this salad is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Grilled Beef Salad. It was a warm summer day, and I was visiting my friend Marie's house for a barbecue. As we sat around the picnic table enjoying the delicious food and good company, Marie brought out a dish that caught everyone's eye.

It was a beautiful salad with tender slices of grilled beef, fresh greens, colorful bell peppers, and a tangy vinaigrette dressing. The combination of flavors and textures was simply divine, and I knew I had to learn how to make it myself.

Marie, being the generous soul that she is, happily shared the recipe with me. She explained that she had learned it from her grandmother, who had picked it up during her travels in Southeast Asia. The secret, she said, was in the marinade for the beef and the dressing for the salad.

I listened intently as Marie walked me through the steps, taking notes and asking questions along the way. She showed me how to marinate the beef in a mixture of soy sauce, garlic, ginger, and a dash of sugar, letting it sit for at least an hour to absorb all the flavors.

Next, she demonstrated how to grill the beef to perfection, achieving that perfect char on the outside while keeping the inside juicy and tender. As the meat sizzled on the hot grill, filling the air with its mouthwatering aroma, I couldn't wait to taste the final result.

Once the beef was cooked to my liking, Marie showed me how to assemble the salad. She tossed together a mix of crisp greens, thinly sliced bell peppers, and fragrant herbs, drizzling them with a dressing made from rice vinegar, sesame oil, and a touch of honey.

Finally, she arranged the slices of grilled beef on top of the salad, garnishing it with a sprinkle of toasted sesame seeds and a handful of crunchy peanuts. The dish looked like a work of art, with its vibrant colors and enticing aromas.

As we sat down to enjoy our creation, I took my first bite of the Grilled Beef Salad. The flavors exploded in my mouth, with the savory beef complementing the fresh greens and zesty dressing perfectly. It was a revelation, a dish that I knew would become a staple in my own cooking repertoire.

Over the years, I have made the Grilled Beef Salad countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, always receiving rave reviews and requests for the recipe.

Each time I make it, I am reminded of that warm summer day at Marie's house, when I first learned how to create this delicious dish. It is a testament to the power of food to bring people together, to create memories and connections that last a lifetime.

And so, as I prepare the Grilled Beef Salad once again, I am grateful for the generosity of my friend Marie and her grandmother, who passed down this recipe from generation to generation. It is a gift that I will continue to cherish and share with others, spreading the joy of good food and good company wherever I go.