Sunday, May 17, 2015

Thai Beef Salad

If you have some steak leftover this dish comes together really fast.  You can totally substitute chicken as well or skip the meat all together.  I have had this salad before and I have to tell you anytime I have leftover steak- which is not too often, I think of this salad straight away.  I have mainly used Hangar Steak before.  

Thai Cabbage and Steak Salad

2 limes, juiced
1/4 cup soy sauce
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil ( roasted)
3 garlic cloves, minced and divided
2 tablespoons extra-virgin olive oil
1 teaspoon Thai fish sauce (such as nam pla or nuoc mam)
1 pinch ground red pepper (cayenne), if  you like a little heat
1 tablespoon rice wine vinegar 
leftover steak, sliced as thin as you can
2 carrots, peeled and cut into strips
10 cups romaine, chopped
1/4 cup chopped fresh cilantro
1/4 cup mint, thinly sliced
1/4 cup Thai basil or regular basil, thinly sliced
fresh ground black pepper
3 green onions, sliced thinly
2 tablespoons chopped peanuts (optional)

The most important thing here is to do a nice chop of everything that is in this salad. With a whisk combine the lime juice, vinegar, ginger, garlic, soy sauce, sesame oil, Thai fish sauce and olive oil. Set aside.

Chop and then toss the vegetables and herbs in a large bowl.  Toss in the dressing and then serve with steak and peanuts sprinkled over top.


andrea chiu said...

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Colette Joseph said...

This is one of my most fav salads.
Haven't made it for a long time.
Now you've got me inspired again!

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