Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts

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“Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.”

Ingredients Nutrition


  1. ---To make the marinade---.
  2. In a shallow dish, combine all the marinade ingredients.
  3. Add the steak strips and let sit at room temperature for 5 minutes.
  4. In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
  5. Sprinkle with salt and pepper.
  6. Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
  7. ---To make the vinaigrette---.
  8. In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
  9. Stir in the remaining ingredients.
  10. Set aside.
  11. ---To make the stir-fry---.
  12. In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
  13. Add the noodles and cook 1 minute.
  14. Set aside.
  15. ---To serve---.
  16. Slice the steak into 1-inch to 2-inch strips.
  17. Divide the salad greens among 4 salad plates.
  18. Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
  19. Drizzle vinaigrette around the salads and garnish with macadamia nuts.

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