Asian Grilled Beef Salad Recipe



  1. 1 x flank steak - (abt 1 1/4 lbs)
  2. 4 x garlic cloves chopped
  3. 1 Tbsp. chopped peeled fresh ginger
  4. 3 x scallions, white part only sliced
  5. 2 x Thai chilies - (to 4) seeded, chopped (or possibly use jalapeno peppers)
  6. 3 Tbsp. sugar
  7. 1/3 c. soy sauce
  8. 1/3 c. lime juice
  9. 2 Tbsp. Asian (dark) sesame oil
  10. 1 ounce Asian rice noodles
  11. 1 head Boston, bibb or possibly red-leaf lettuce broken into leaves, washed, and spun dry
  12. 1 sm sweet onion thinly sliced
  13. 1 x cucumber seeded, and thinly sliced
  14. 1 pt cherry tomatoes halved
  15. 1/3 c. fresh mint leaves plus Mint sprigs for garnish
  16. 1/3 c. fresh cilantro leaves
  17. 1/3 c. fresh basil leaves
  18. 1/4 c. minced dry-roasted peanuts


  1. Score the steak on both sides.
  2. Arrange on a nonreactive baking dish just large sufficient to hold it.
  3. Place the garlic, ginger, scallion whites, chilies and sugar in a large nonreactive bowl and mash to a paste with the back of a spoon.
  4. Add in soy sauce, lime juice, sesame oil and 3 Tbsp.
  5. of water and stir till sugar is dissolved.
  6. Pour half the marinade over the steak and marinate for 1 to 2 hrs in the refrigerator, covered, turning several times to ensure even marinating.
  7. Reserve the rest of the marinade as a salad dressing.
  8. Cover the noodles in cool water and soak for 1 hour.
  9. Taste.
  10. If tender, drain well.
  11. If tough, cook in boiling water 1 to 3 min.
  12. Drain, rinse in cool water, and drain well.
  13. Set up grill for direct grilling and preheat to high.
  14. Line salad plates with large lettuce leaves.
  15. Tear smaller leaves to 2 inches.
  16. Place the lettuce pcs, onion, cucumber, tomatoes, mint, cilantro and basil in mixing bowl with reserved dressing, but don't mix.
  17. When fire is ready, brush and oil the grate.
  18. Place the steak on warm grate and grill till cooked to taste (4 to 6 min per side for medium-rare).
  19. Transfer to cutting board and let rest for 3 min.
  20. Cut steak into paper-thin slices at a 45-degree angle.
  21. Toss the salad and loosely mound on lettuce-lined plates.
  22. Place a mound of rice noodles in center.
  23. Arrange beef slices on top.
  24. Sprinkle with peanuts and place a mint sprig on each salad.
  25. Serve at once.
  26. This recipe yields 4 servings.