Fiery Beef Salad with Thai Herbs
Dahli
ingredients
- lb. Beef sirloin or flank steak, boneless
- 1 tsp. Ground white pepper
- 1 T. Fish sauce
- 1 tsp. salt
- 2 T. limejuice
- 1 T. palm sugar or light brown sugar
- 4 ea. Cloves garlic, minced
- 1/2 T. Sugar
- 1/4 c. Limejuice, freshly squeezed
- 3-4 T. fish sauce
- 3 ea. shallots, thinly sliced
- 2-3 ea. Serrano chilies, minced
- 1 c. mint leaves
- 1 ea. Lemongrass stalk, outer stalk removed; thinly sliced
- 1 ea. Red onion, thinly sliced
- 1 ea. Cilantro, small bunch; stems removed and chopped
- 4 ea. Scallions, cut into 1/2 in.
- 1 1/2 T. toasted rice powder
- 1 ea. Cucumber, sliced
- 1 ea. Tomato, cut in wedges
- 1 ea. Bibb lettuce or any tender leaf
- 1/2 c. Roasted salted peanuts, chopped
directions
- 1
1. Combine ground black pepper thru garlic in a mortar. Mix until ingredients come to a paste. Rub onto steak. Can be marinated in refrigerator overnight. Grill or broil until med-rare. Remove from heat and let rest. Thinly slice the meat into thin strips across the grain.
- 2
2. Dissolve sugar in limejuice. Add fish sauce thru scallions to the steak. Mix together and then add rice powder.
- 3
3. Arrange the lettuce on a platter. Mound the steak mixture on top of the lettuce and garnish with cucumber slices and tomato. Sprinkle with peanuts.
Source: Dahli
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