Total time: 30 minutes
Yield: 4 servings
An Asian twist on our delicious beef!
- 4- 4oz beef tenderloin steaks
- 1 tablespoon canola oil
- salt and pepper To Taste
- 1/4 cup water
- 2 tablespoons sugar
- 1 garlic clove, minced
- 3 tablespoons Asian fish sauce
- 3 tablespoons fresh lime juice, plus wedges for serving
- 1 teaspoon sambal oelek or Chinese chile-garlic sauce
- 1 seedless cucumber-peeled, halved and thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup mung bean sprouts
- 1/2 cup shredded mint leaves
- 2 tablespoons salted dry roasted peanuts, chopped
- 1 Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper.
- 2 Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
- 3 Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool.
- 4 Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.