FoodNetwork recipe for Hot and Sour Beef Salad

Hot and Sour Beef Salad by Kathleen Daelemans

Make this FoodNetwork recipe for Hot and Sour Beef Salad by Kathleen Daelemans for a Quick, Tasty, Healthy meal.   Feel free to follow the recipe exactly as written, OR, you can follow the Paulano modfications.

Time:  20
Level: Easy
Serves: 4

Ingredients

* 1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see note
* Coarse salt
* Cracked pepper
* 1/2 cup lime juice divided
* 2 teaspoons olive oil
* 1/4 cup fish sauce  ( Paulano used 1/8 cup Soy Sauce)
* 2 teaspoons sugar  (Keep adding sugar ‘till you like the taste.)
* 1 teaspoon Vietnamese chili paste (Paulano wishes he had used more)
* 1/2 cup loosely packed, roughly chopped cilantro leaves
* 1 cucumber, peeled, seeded and thinly sliced
* 1 mango, peeled, seeded and cut into 1-inch chunks
* 1 large head butter lettuce, washed and spun dry  (Paulano used Iceberg)

The Hot and Sour Beef Salad is something to write home about

Directions

*Note: if using reserved cooked steak, there is no need to cook it again. Just slice it thinly and use.

Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest. (Paulano did 5 minutes per side)

In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 4 serving dishes.

(Paulano says keep your lettuce fresh….  Do not Toss with dressing, and serve the dressing on the side instead)

Slice flank steak very thin and divide slices among the salads. Place over greens.

The Sour Lime Earrings will complement your naturally sweet disposition

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