Spicy Lemongrass Beef Salad

Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice.


½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced

1 stalk lemongrass, minced (use white part only) *

2 shallots, thinly sliced

2 cloves garlic, minced

1 Thai red chili pepper, minced

1 t honey or sugar

1 T fish sauce

juice of 1 lime

Mix in:

A handful of cilantro and/or mint, chopped

Serve over a bed of lettuce, washed and patted dry.

* I use one of two methods to mince lemongrass. For both, smash lemongrass with handle edge of knife. Then very thinly slice lemongrass into rounds. Either mince it carefully with a knife or grind in a spice grinder (I have a coffee grinder designated for spices and it works great!).


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