Spicy Grilled Beef Salad (Kelaguen)
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|1 1/2 c||1/2 thick steak fillet|
|1 c||green onions, chopped|
|1 c||red onions|
|1/2 medium||cucumber, diced|
|1 pt||cherry (grape) tomato|
|1 c||cilantro, chopped|
|1 large||lemon grass, chopped|
|1 c||fresh mint, chopped|
|1 c||fresh lime juice|
|1/3 c||fish sauce|
|1/4 tsp||white sugar|
|1 Tbsp||sweet chili sauce|
|1 medium||head lelluce (rinsed, dried and torn into bite size pieces|
|1 pinch||fresh lime zest|
|2-3 small||red hot chili peppers, minced|
Member Since Aug 2010
This dish is usually prepared for "Chesa" (side dish) as we call it. This type of dish, when you used the same ingredients mixed with grilled beef, chicken, or fish, (Not pork). We call it "Kelaguen".
In a large bowl, stir together the green onions, red onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips.
Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 30min.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over.
Top with the cherry tomatoes and garnish with fresh cilantro leaves. (Optional) Sprinkle chopped red hot peppers and lime zest on top.