Asian Beef Salad


Beef Marinade:

  • 1 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 pound beef sirloin or boneless short ribs, sliced into very thin 1” pieces.


  • 2 tbsp. fresh lime juice
  • 1 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 2-3 drops of hot sauce
  • 1/4 tsp. freshly ground pepper
  • 1 tbsp. corn oil
  • 1 small onion, sliced very thinly
  • 2 green onions, chopped (both white and green parts)
  • 2 cloves garlic, minced
  • 3 cups arugula
  • 1/4 cup roasted peanuts, roughly chopped


Make the marinade by combining all the ingredients for marinade in a bowl. Add the beef and stir to coat well. Refrigerate for at least one hour, or overnight. Make the dressing by whisking together all ingredients in a small bowl. Set aside.

In a wok or large skillet, warm the oil over high heat. Add the beef and saute until browned, about 4 minutes. Add the onions, green onions, and garlic, and saute for just 1 minute. Remove pan from heat and pour in the sauce. Stir and toss with the arugula in a bowl. Drizzle any pan juices over the salad, and serve. (You can top with roasted peanuts, if desired)

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