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Spicy basil beef salad - Perfectly seared beef with basil leaves, tomatoes and a spicy Thai dressing, so healthy and yummy!
One of my favorite things to do is reading food and travel magazines. I usually go crazy when it’s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams “buy me and eat me.” Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections.
This year, my favorite summer magazines are Cooking Light and Martha Stewart’s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill.
The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It’s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like.
Another salad recipe you need to try is green papaya salad.
Do you have a favorite summer salad recipe? Please share.
Frequently Asked Questions
This recipe is only 175 calories per serving.
What To Serve With Spicy Basil Beef Salad
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Basil Beef Salad
Ingredients
- 12 oz (375g) 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 tablespoon sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons sambal oelek
- 1/8 teaspoon sugar
Salad:
- 1 1/2 cups fresh basil leaves, Thai, Italian and lemon basil
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- 2 shallots, sliced
Instructions
- Heat a nonstick pan over medium-high heat. Season the steaks with salt and black pepper. Add the steaks to the pan and cook to your desired level of tenderness. Turning the steaks every few minutes will help them cook more evenly.
- Transfer the cooked steaks to a plate and let them rest for 8-10 minutes before slicing. Meanwhile, prepare the dressing by mixing all the ingredients together.
- Combine the salad ingredients in a large bowl. Drizzle 3/4 of the dressing over the salad and toss gently to coat.
- Divide the salad into 4 servings and top each plate with the sliced steak. Drizzle the remaining dressing over the steak.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
