Asian Beef Salad

This beef and arugula salad is one of my favorite go-to meals when I want something hearty but not too heavy. The beef gets a quick marinade to soak up all the good stuff—garlic, sesame, and a little sweetness, then it’s seared and tossed with sautéed onions, peanuts, and a punchy lime dressing. Served over fresh arugula, it’s a great mix of warm and cool, crunchy and tender.

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Process

Combine all ingredients for marinade in a medium shallow bowl. Add the beef and stir to coat well. Refrigerate for at least one hour, or overnight.

In a wok or large skillet, warm the oil over high heat.  Remove beef from marinade and add to the skillet. Sear until browned, about 3 minutes. Flip and sear other side for an additional 3-4 minutes, until medium rare. With tongs, remove the beef to a cutting board to rest. To the skillet, add the onions, green onions, garlic, and peanuts. Cook for about 1 minute. Meanwhile, in a medium bowl, make the dressing by whisking together all the dressing ingredients. Add to the skillet and remove from heat. Pour over the arugula in a medium bowl and stir. Thinly slice the beef and serve over the salad. Serve right away.

INGREDIENTS

Serves 4

Beef Marinade

• 3 tablespoons sunflower oil

• 3 cloves garlic, minced

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• 1 teaspoon kosher salt

• 1 pound beef sirloin steak

• 1 tablespoon sunflower oil

• 1 small onion, sliced very thinly

• 2 green onions, chopped (both white and green parts)

• 2 cloves garlic, minced

• 1/4 cup roasted peanuts, roughly chopped

• 3 cups arugula

Dressing

• 2 tablespoons fresh lime juice

• 1 tablespoons rice vinegar

• 2 teaspoons sesame oil

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• 2-3 drops of hot sauce

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground pepper