Spicy Ginger Beef Salad

Spicy Ginger Beef Salad

I know this is soup, chili, and all things pumpkin season, but let’s get real … you will eventually want something totally different.

Like a spicy beef salad with ginger, chile paste, and Sriacha. Yum.

For my non-beef eaters, you can easily substitute beef for chicken, fish, or tofu/tempeh. No problem. Serve this as is, or with a side of jasmine rice and pretend you’re sitting on a Thai beach.

Speaking of Thailand, if you like this recipe, check these others out. And don’t forget to subscribe via email and like Q&DK on facebook to get new recipes as they are published (and nothing else)!

Spicy Ginger Beef Salad
Recipe Type: Entree
Author: Q&DK
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
  • 1 tbsp. canola oil
  • 1 and 1/2 lbs. hanger steak, trimmed
  • Coarse S/P
  • 3 tbsp. low-sodium soy sauce
  • 2 tbsp. minced ginger
  • 2 tbsp. rice vinegar
  • 1 tbsp. minced lemongrass
  • 1 tbsp. dark sesame oil
  • 2 tsp. Sriacha
  • 2 tsp. fish sauce
  • 2 tsp. red chile paste
  • 1 large head green leaf or romaine lettuce, chopped
  • 1 English cucumber, thinly sliced
  • 2 large tomatoes, cut into wedges
  • 1 bunch scallions, chopped
  • Fresh basil to garnish
  • Sesame seeds, optional to garnish
  1. Preheat oven to 425 degrees.
  2. Heat a large oven-proof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Season steak generously with S/P. Add steak to pan and saute for about 5 minutes until browned. Turn steak over and stick in oven. Bake for 8-10 minutes or until desired degree of doneness. Remove from pan and let rest for 10 minutes. Slice across the grain.
  3. Meanwhile, combine all ingredients from soy sauce through chile paste in a small bowl. Stir well to combine and taste. Adjust seasoning as needed. Arrange the vegetables among the plates and top with beef and dressing. Garnish with basil and sesame seeds.