Equipment
Ingredients
Lemongrass Beef Marinade
- 400 g beef flank steak, thinly sliced against the grain
- 30 g lemongrass, finely minced
- 3 garlic, minced
- 15 ml tamari
- 15 ml avocado oil
Pineapple Fish Sauce Dressing
- 100 g fresh pineapple, finely minced or crushed
- 45 ml fish sauce
- 30 ml fresh lime juice
- 30 ml water, warm
- 25 g palm sugar, finely chopped
- 1 bird's eye chili, finely sliced
- 1 garlic, minced
Salad Base
- 150 g mixed salad greens, washed and dried
- 150 g cucumber, julienned
- 100 g carrot, julienned
- 100 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 15 g fresh mint, leaves picked
- 15 g fresh cilantro, roughly chopped
Garnish
- 30 g roasted peanuts, roughly crushed
- 15 g crispy fried shallots
Nutrition (per serving)
Method
In a medium mixing bowl, combine the thinly sliced beef, minced lemongrass, garlic, tamari, and avocado oil. Toss thoroughly to coat the beef evenly. Cover and let marinate at room temperature for 30 minutes.
While the beef marinates, prepare the dressing. In a small bowl, dissolve the palm sugar in the warm water. Whisk in the fish sauce, lime juice, minced pineapple, chili, and garlic. Stir until fully combined and set aside to allow the flavors to meld.
In a large mixing bowl, combine the salad greens, julienned cucumber, carrot, halved cherry tomatoes, red onion, mint, and cilantro.
Heat a wok or large skillet over high heat until smoking hot. Add the marinated beef in a single layer. Sear without moving for 1 to 2 minutes to develop a crust. Toss and cook for another 1 to 2 minutes until the edges are caramelized but the center remains tender, reaching an internal temperature of about 55°C/130°F for medium-rare.
Drizzle half of the pineapple fish sauce dressing over the vegetable mixture. Toss gently to coat all the vegetables evenly without bruising the delicate herbs.
Transfer the dressed salad to a large serving platter. Arrange the hot, seared lemongrass beef over the top of the salad. Garnish generously with crushed roasted peanuts and crispy fried shallots. Serve immediately with the remaining dressing on the side.
Chef's Notes
- Lemongrass preparation is key: peel away the tough outer layers until you reach the tender, pale core. Mince it as finely as possible, or pound it in a mortar and pestle, to prevent woody textures in the final dish.
- The enzymes in fresh pineapple naturally tenderize meat and add incredible complexity to the dressing. Canned pineapple has been heated during processing, which destroys these enzymes and flattens the flavor profile.
- If raw red onion is too sharp for your palate, soak the slices in ice water for 10 minutes before draining and adding to the salad. This crisp them up and removes their harsh, sulfurous bite.
- Allowing the beef to come up to room temperature while marinating ensures a better sear and prevents the temperature of the wok from dropping drastically when the meat is added.
Storage
Refrigerator: 2 days — Store dressing, beef, and vegetables in separate airtight containers. Toss immediately before serving.
Reheating: Gently reheat the beef in a skillet over low heat until just warm, or serve cold.
