Thai Beef Salad

For marinade:

  • 2-3 shallots, chopped
  • 2-3 tablespoons red Thai curry paste
  • 2-3 cloves of garlic, minced
  • 1-2 tablespoons ginger, chopped
  • 1 tablespoon sugar
  • Soy sauce, teriyaki, etc
  • White wine
  • Chicken stock
For Salad
  • 1-lb decent quality steak, sirloin or other
  • 10 (or more) hot peppers (red chili, serrano, jalapeno, etc)
  • 2 large cloves garlic, sliced crosswise very thin
  • 1 tbsp sugar
  • 5 tbsp fish sauce
  • 5 tbsp fresh squeezed lime juice (1 medium size lime)
  • 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
  • 12 sprigs fresh mint (optional), remove the leaves and discard the stems
  • 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
  • 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
  • 3-4 radishes, thinly sliced
  • 1 chopped mango

Preparation

Saute shallot until translucent. Add curry paste, garlic, and ginger. Saute for a minute or two and add liquids. Bring to a boil and remove from heat. Add to steak in shallow dish and refrigerate.

Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chilies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

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