Monday, March 10, 2008

Thai Beef Salad

I love Thai beef salad, it's one of my favorite salads.  I have had this salad both ways, meat grilled and tossed with the salad. I've also had it where  meat and seasonings are cooked like a stir fry and then tossed on top of the salad, which wilts the greens more. My mom made both while growing up.
Tender pieces of steak, sweet/sour/spicy vinaigrette, cool crunchy greens. So good.




Give Peas A Chance Thai Beef Salad

Vinaigrette
1-2 cloves garlic peeled
2-3 Thai chilies depending on how spicy you like it
2 tablespoons lemon grass *fresh*
1 1/2 teaspoons sugar in the raw
2 tablespoons nam pla (fish sauce)
2 1/2 tablespoons lime juice
4 Kaffir leaves

1 NY strip (I used a skirt steak because I had it on hand, surprisingly it was tender enough for the girls to eat)
2 tablespoons oyster sauce
1 tablespoon olive oil

Salad greens
Chopped cilantro
Sliced red onion


Marinate your steak in a zip top bag.
Let it sit while you make the dressing, or marinate it overnight.


For the dressing/vinaigrette-
Use a mortar and pestle, or slice chilies thinly and bruise the garlic with the side of your knife.
Add your chilies, garlic, and sugar to the mortar and pound with the pestle. If you are using a knife, slice the garlic, sprinkle with a little bit of sugar and make this into a paste with the side of your knife.
Then add fish sauce, lime juice. Stir. (Add sliced chilies if you are using a knife to prepare this.)













Remove the tough stalks from the lemongrass. Save these for soups. Slice or mince the tender parts of the lemongrass and kaffir leaves. Add the lemon grass to the dressing. Set the Kaffir leaves aside.

















Broil or grill your steak. Toss the marinade. Once the steak is cooked the way you like, let it rest before slicing against the grain.
Save any juices to toss in the salad.





Place the steak, juices from the steak, and some dressing into a bowl. Toss it all together with the Kaffir leaves. Toss this with salad greens, sliced onion, and cilantro.







Lemongrass and Kaffir leaves-
Sometimes I mince these very finely, it just depends on my mood. Most people do not like the slices.
I keep both of these in the freezer because 1- I don't have a green thumb and 2- I don't live in a culturally diverse place so I can't find them fresh at a moment's notice.
If you can't find Kaffir leaves you can use lime zest in a pinch.
Lemongrass can also be omitted.

Vinaigrette-
This will keep in the refrigerator for a up to a week.


Thai Beef Salad

Vinaigrette
1-2 cloves garlic peeled
2-3 Thai chilies depending on how spicy you like it
2 tablespoons lemon grass *fresh*
1 1/2 teaspoons sugar in the raw
2 tablespoons nam pla (fish sauce)
2 1/2 tablespoons lime juice
4 Kaffir leaves

1 NY strip (I used a skirt steak because I had it on hand, surprisingly it was tender enough for the girls to eat)
2 tablespoons oyster sauce
1 tablespoon olive oil

Salad greens
Chopped cilantro
Sliced red onion


Marinate your steak in a zip top bag.
Let it sit while you make the dressing, or marinate it overnight.


For the dressing/vinaigrette-
Use a mortar and pestle, or slice chilies thinly and bruise the garlic with the side of your knife.
Add your chilies, garlic, and sugar to the mortar and pound with the pestle. If you are using a knife, slice the garlic, sprinkle with a little bit of sugar and make this into a paste with the side of your knife.
Then add fish sauce, lime juice. Stir. (Add sliced chilies if you are using a knife to prepare this.)


Remove the tough stalks from the lemongrass. Save these for soups. Slice or mince the tender parts of the lemongrass and kaffir leaves. Add the lemon grass to the dressing. Set the Kaffir leaves aside.

Broil or grill your steak. Toss the marinade. Once the steak is cooked the way you like, let it rest before slicing against the grain.
Save any juices to toss in the salad.

Place the steak, juices from the steak, and some dressing into a bowl. Toss it all together with the Kaffir leaves. Toss this with salad greens, sliced onion, and cilantro.

 Lemongrass and Kaffir leaves-
Sometimes I mince these very finely, it just depends on my mood. Most people do not like the slices.
I keep both of these in the freezer because 1- I don't have a green thumb and 2- I don't live in a culturally diverse place so I can't find them fresh at a moments notice.
If you can't find Kaffir leaves you can use lime zest in a pinch.
Lemongrass can also be omitted.

Vinaigrette-
This will keep in the refrigerator for a up to a week.
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