Thai-Style Grilled Beef Salad

Thai-Style Grilled Beef Salad

Ingredients

Beef and Marinade

  • 1 pound top sirloin
  • 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon organic garlic powder
  • 1/2 teaspoon crushed red chili peppers
  • 1/4 teaspoon salt

Dressing

Makes About 1/3 Cup

  • 2 tablespoons white vinegar
  • 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 teaspoons hot sauce
  • 1/2 teaspoon organic garlic powder
  • 2 tablespoons grape seed oil
  • 1 teaspoon sesame oil

Salad

  • 12 cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1/4 cup cilantro
  • 1 (5-ounce) container mixed baby greens, divided

Directions

Place sirloin in a sealable plastic bag; set aside. In a small bowl, add marinade ingredients and stir to combine. Pour over sirloin; squeeze air out of bag and seal. Place on a plate in the refrigerator and marinate for 8 hours; turning occasionally.

In a mini food processor bowl, add vinegar, soy sauce, sugar, vanilla extract, hot sauce and garlic powder; process  to combine. In a small bowl, add grape seed and sesame oil; stir to combine. Add about 1 teaspoon of oil at a time, to processor bowl. Cover and process after each addition, until dressing has emulsified; set aside.

In a large bowl, combine salad ingredients and toss to combine. Plate salad and thinly sliced sirloin. Drizzle with dressing before serving.

Beef and Marinade

  • 450 g top sirloin
  • 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon organic garlic powder
  • 1/2 teaspoon crushed red chili peppers
  • 1/4 teaspoon salt

Dressing

Makes About 1/3 Cup

  • 2 tablespoons white vinegar
  • 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 teaspoons hot sauce
  • 1/2 teaspoon organic garlic powder
  • 2 tablespoons grape seed oil
  • 1 teaspoon sesame oil

Salad

  • 12 cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 4 g cilantro
  • 1 (140-gram) container mixed baby greens, divided

Directions

Place sirloin in a sealable plastic bag; set aside. In a small bowl, add marinade ingredients and stir to combine. Pour over sirloin; squeeze air out of bag and seal. Place on a plate in the refrigerator and marinate for 8 hours; turning occasionally.

In a mini food processor bowl, add vinegar, soy sauce, sugar, vanilla extract, hot sauce and garlic powder; process  to combine. In a small bowl, add grape seed and sesame oil; stir to combine. Add about 1 teaspoon of oil at a time, to processor bowl. Cover and process after each addition, until dressing has emulsified; set aside.

In a large bowl, combine salad ingredients and toss to combine. Plate salad and thinly sliced sirloin. Drizzle with dressing before serving.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract