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.
- 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
- Preheat oven to 425 degrees.
- 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.
- 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.