Thai Spicy Beef Salad

Serves 4

This is a recipe I got from my good friend Leslie. It’s from a groovy restaurant in St. Helena. I use the steak marinade all the time now.

ingredients

Marinade and Salad

1/4 C soy sauce
1/4 C brown sugar
1/4 C peanut oil
2 Tbsp. green curry paste
2 Tbsp. curry powder
1 Tbsp. fresh ginger
Juice of 1 lime
1 lb. beef tri-tip
3/4 C carrot, julienned
1 small onion, sliced thin
Mint leaves
Cilantro
Basil leaves
Cucumber slices for garnish
3/4 C roasted peanuts, chopped

Dressing

2 Tbsp. fresh ginger, minced
1 Tbsp. jalapeño, minced
1/2 C rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. chile oil (peanut oil heated with chili flakes)
2 Tbsp. fish sauce
Lettuce greens

directions

Marinade and Salad

1
Prepare marinade by combining soy sauce, sugar, oil, curry paste and powder, ginger and lime.
2
Cut beef into thin strips and marinate for 2 hours. Grill or quickly pan-fry strips.
3
Mix with carrot, onion and small portions of mint, cilantro and basil leaves. Toss with enough dressing to coat meat and vegetables well. Top with cucumber slices and peanuts.

Dressing

Blend ginger, jalapeño, vinegar, soy sauce, brown sugar, chile oil and fish sauce together. Toss lettuce with a small amount of dressing and mound in the center of individual plates.