Thai Beef Salad

Thai Beef Salad
 
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This recipe was uploaded
by TodLong

 
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Ingredients

Ingredients
Method
 
  • 1 lb. quality tenderloin steak (or your preference) marinated in a table spoon of light soy sauce.
  • 10 (or more) fresh hot Thai chili peppers (prik kee noo), sliced crosswise
  • 2 large cloves garlic, sliced crosswise very thin
  • 1 tbsp sugar
  • 5 tbsp Thai fish sauce
  • 5 tbsp fresh squeezed lime juice (1 medium size lime)
  • 1 head Bibb or Boston; or 1 heart of Romaine lettuce
  • 12 sprigs fresh mint (optional), remove the leaves and discard the stems
  • 1/2 cucumber(seeds removed), peeled and sliced thin
  • 2 to 3 shallots, (or 1 small red onion) thinly sliced
  • 3 or 4 sprigs cilantro, stems removed
Grill or broil the steak to your liking (ours is medium-rare). Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

Thai Beef Salad

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This recipe was uploaded by TodLong

 
 
this spicy dish is great with beer as an appetizer. You can also serve it with rice as main course, as most Thai families would. As you may know, there’s no (official) 3 (or 5, or SEVEN!) course meal in Thailand. (I’ll explain soon in an “eating culture” section.) Any question please ask.

Method


Grill or broil the steak to your liking (ours is medium-rare). Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.
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