Cook the Book: Thai Beef Salad
The recipe Cook the Book: Thai Beef Salad can be made in around 20 minutes. This recipe makes 4 servings with 284 calories, 30g of protein, and 14g of fat each. For $4.47 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 80 people found this recipe to be flavorful and satisfying. It works well as an Asian main course. This recipe from Serious Eats requires kaffir lime leaves, red onion, cucumber, and fish sauce. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 93%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Cook the Book: Thai Beef Salad, Cook the Book: Thai Chicken Karaage, and Cook the Book: Beef Jerky.
Servings: 4
Ingredients:
2 fresh red bird's-eye chiles, halved lengthwise, seeded, and thinly sliced lengthwise
8 ounces cherry tomatoes, halved
1 large cucumber, halved lengthwise and thinly sliced on the diagonal (do not peel)
2 tablespoons Vietnamese fish sauce, preferably Phu Quoc brand
1 bunch fresh basil, leaves only, large leaves torn
1 bunch fresh cilantro, leaves only
1 cup fresh mint, leaves only, large leaves torn
4 fresh kaffir lime leaves, center veins removed, cut into julienne
3 tablespoons freshly squeezed lime or lemon juice
1/3 cup toasted peanuts, coarsely chopped
1 red onion, peeled, halved crosswise, and cut into thin rings
1 pound rare roast beef, cut across the grain into paper-thin slices, then into thin strips
1 tablespoon best quality sesame oil (such as Leblanc)
2 teaspoons tamari or other Japanese soy sauce
Equipment:
whisk
bowl
Cooking instruction summary:
Procedures 1 In the small jar, whisk together the citrus juice, fish sauce, sesame oil, tamari, ginger, and garlic. Cover and shake to blend. Taste for seasoning. 2 Layer the beef in a glass or ceramic dish. Pour half the dressing over the beef. Cover and refrigerate for 2 hours, turning the meat from time to time, to infuse the meat with the dressing. 3 At serving time, combine the tomatoes, cucumber, onion, and chiles in a large, shallow bowl. Toss with the remaining dressing. Add the beef and toss to coat. Serve, garnished with the herbs, peanuts, and kaffir lime leaves.
Step by step:
1. 1
2. In the small jar, whisk together the citrus juice, fish sauce, sesame oil, tamari, ginger, and garlic. Cover and shake to blend. Taste for seasoning.
3. 2
4. Layer the beef in a glass or ceramic dish.
5. Pour half the dressing over the beef. Cover and refrigerate for 2 hours, turning the meat from time to time, to infuse the meat with the dressing.
6. 3
7. At serving time, combine the tomatoes, cucumber, onion, and chiles in a large, shallow bowl. Toss with the remaining dressing.
8. Add the beef and toss to coat.
9. Serve, garnished with the herbs, peanuts, and kaffir lime leaves.
Nutrition Information:
covered percent of daily need
