Thai Beef Salad
Jenny
ingredients
- MARINADE:
- 1 cup soy sauce
- 2 oz fish sauce (3 Crabs brand)
- 3 oz sugar
- 1-2 lbs tri-tip beef
- DRESSING:
- 1/4 cup sugar
- 1/4 cup fish sauce (3 Crabs brand)
- 1/2 cup fresh lime juice
- 2 Thai chilies, finely minced
- 1/2 cup water
- SALAD:
- 1 cup cucumber, finely sliced
- 1/2 cup mint, chopped
- 1/2 cup cilantro
- 1 head green leaf lettuce, julienned
- 1/3 cup roasted rice powder
directions
- 1
For the marinade and beef- Whisk all ingredients together 3 hours before cooking the meat. Cover the tri-tip steak half way and allow to marinate at room temperature,turning half way through. Roast at 400°. Medium or medium rare is the desired temperature, maybe about 14-18 minutes. Remove from the oven and allow to cool.
- 2
For the dressing- Combine all ingredients. This will keep for 2 days.
- 3
For the roasted rice powder- Put 1/2 cup of jasmine rice in a large saute pan and cook over medium low heat. Stir and shake the pan to get the rice to cook evenly. The rice should be a very light cream color, not dark. Cool. Grind in the spice grinder to a consistency that is not too hard on the teeth, but is not too powdery either.
- 4
Putting together the salad- Slice beef and toss with the other ingredients. Garnish with more roasted rice powder, mint sprigs and cilantro.
notes
*This recipe is from the chef at the Saucebox restaurant in Portland, Oregon...minus the shallots and green onions. *Suggested addition: tomatoes
Source: Jenny
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