Recipe : Spicy Basil Beef Salad

Adapted from Cooking Light

Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

• 12 ounces top sirloin steak
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Dressing

• 3 tablespoons low sodium soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh lemongrass
• 1 tablespoons sesame oil
• 2 teaspoons fish sauce
• 2 teaspoons sambal oelek
• 1/8 teaspoons sugar

Salad

1 1/2 cup fresh basil leaves (Thai, Italian and  lemon basil)
1 cup sliced cucumber
1 cup cherry tomatoes, halved
2 shallots, sliced

Directions

Heat a nonstick pan at medium-high heat. Season the steaks with the salt and black pepper. Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.

Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.

Prepare the Dressing by mixing all the ingredients.

Combine the Salad’s ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.

Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.

Cook’s Notes:

You can reduce the fresh basil leaves to 1/2 cup and add 1 cup of mixed spring green.

Feel free to substitute the top sirloin steak with your choice of steak.

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