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Waterfall Steak Salad

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  • Serves:

    3-4

Ingredients

Neua Yang

  • 3 portions of beef flank steak (6 oz. or 180 g each)
  • 1 tbsp (15 ml) oyster sauce
  • 3 tbsp (45 ml) fish sauce
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) dark soy sauce
  • 2 tbsp (30 ml) vegetable oil
  • ¼ tsp (2 ml) ground black pepper
  • 2 tbsp (30 ml) sugar
  • 3 tbsp (45 ml) lime juice

Waterfall Steak Salad

  • 3 grilled beef flank steaks
  • 3 tbsp (45 ml) fish sauce
  • 3 tbsp (45 ml) lime juice
  • 1 tsp (5 ml) chili flakes
  • 3 tbsp (45 ml) shallots, finely chopped
  • 2 tbsp (30 ml) fresh mint leaves, chopped
  • 2 tbsp (45 ml) lemongrass, smashed and thinly sliced
  • 2 tbsp (30 ml) cilantro, chopped
  • 2 tbsp (30 ml) green onions, chopped
  • 2 tbsp (30 ml) Jasmine rice, raw

Directions

  1. Place all ingredients except beef in a mixing bowl, and whisk together.
  2. Trim fat off beef and place in a Ziploc bag.
  3. Add marinade, and seal bag.
  4. Massage marinade into the beef using your hands.
  5. Marinate in the refrigerator for 3 hours.
  6. Heat grill over high heat.
  7. Remove steaks from marinade and place over the grill.
  8. Cook for 3 minutes, and rotate 90 degrees.
  9. Cook for 2 minutes, and flip.
  10. Cook for 4 minutes and remove from grill.
  11. Tent the steaks with aluminum foil and allow to rest for 5 minutes before serving.

Waterfall Steak Salad

  1. In a small frying pan, toast rice over medium heat for 6-8 minutes, moving the pan constantly.
  2. Once the rice is golden brown, remove from heat and place in spice grinder.
  3. Grind rice until it forms a powder. Reserve.
  4. In a mixing bowl, whisk together the fish sauce, lime juice, chili flakes, shallots, mint, lemongrass, cilantro and toasted rice powder.
  5. Thinly slice the grilled flank steaks against the grain of the meat and add to the sauce.
  6. Mix together well, and serve with extra cilantro and mint leave on the side.
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SHARE THIS
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