Thai Beef Salad

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Thai Beef Salad

This dish is found on the menu of almost every Thai restaurant in the United States. Sometimes the beef is stir-fried in a minimum of oil and the salad is served while the beef is still warm. Sometimes it's served cold, using thinly sliced rare roast beef.

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                     * Exported from MasterCook *

                             Thai Beef Salad

Recipe By     :
Serving Size : 4    Preparation Time :0:20
Categories    : Appetizers & Hors d'Oeuvres      Side Dishes
                Main Course                      Beef

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      tablespoons   minced garlic
   3      tablespoons   minced serrano chiles
     1/2 teaspoon      firmly packed dark brown sugar
     1/4 cup           lime juice
   1      tablespoon    unsalted roasted peanuts -- finely chopped
                        salt (optional)
12      medium        leaves of romaine or iceberg lettuce
   1      medium        red onion -- diced fine
   4                    green onions -- chopped
   1      tablespoon    peanut or corn oil (optional)
   1      pound         very lean flank or round steak -- trimmed
   1      tablespoon    fresh ground pepper -- or to taste
     1/4 cup           chopped cilantro -- for garnish
                        mint leaves -- for garnish

Note: The flank steak should be very lean, trimmed of fat and gristle, and very thinly sliced into 1/8- by 1/4- by 1-inch pieces. As an alternative, use rare roast beef, thinly sliced.

1. Mix garlic, chiles, brown sugar, lime juice, peanuts, and salt (if desired) and reserve.

2. Arrange lettuce leaves on a flat serving platter. Top with diced red and green onions.

3. If using raw beef, heat a wok or large, heavy skillet over high heat for 30 seconds. Add peanut oil and heat until fragrant. Add raw beef and, stirring and flipping constantly, fry until browned all over. With a slotted spoon or spatula, remove beef from pan.

4. Scatter stir-fried beef or roast beef over lettuce and grind over it a very generous quantity of black pepper. Pour sauce over beef, sprinkle evenly with coriander, and garnish (if desired) with mint leaves.

Serves 4 as an appetizer or 2 or 3 as a light supper.

Nutr. Assoc. : 3505 4888 4336 0 5377 0 810 0 0 1074 4787 0 383 0