Ingredients

  • 2 pounds top sirloin, cut into thin strips
  • 3 tablespoons fresh lemongrass, mince white parts only
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • pepper
  • 3 tablespoons peanut oil
  • 9 ounces mixed salad greens
  • ½ cup red onion, thinly sliced
  • ½ cup fresh basil, torn into bits
  • Thai Balsamic Vinaigrette
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons rice wine vinegar
    • ¼ teaspoon red pepper flakes
    • 1 clove garlic, minced
    • ½ teaspoon fresh ginger, minced
    • 4 tablespoons olive oil

Directions

1. In a large freeze bag, combine beef, lemongrass, fish sauce, soy sauce, and garlic. Sprinkle generously with pepper. Seal baggy and toss ingredients until well combined. Set aside for 10 minutes.
2. In a large skillet, heat the peanut oil over high heat. When the oil is shimmering, add 1/2 of the beef mixture. Cook, undisturbed, until the meat begins to blacken on the bottom, about 2 minutes. Stir and cook until the meat is browned on all sides, 1 to 2 minutes more. Remove from the heat. Add additional oil if necessary. Heat to shimmering and add remaining beef. Cook same way.
3. In a large bowl, combine greens, onions, and basil. Drizzle with most of the dressing, toss and transfer to a platter or plates. Spoon the meat over the greens, drizzle with remaining dressing, garnish with basil sprigs and serve.
4. Serve with a side of jasmine rice. For dessert have mixed melons and/or fruits with a hint of fresh ginger and mint.



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