Spicy Thai Beef Salad Recipe

Jun 3, 2011 2:31 pm

A sweet, hot, tart, and savory salad

If you're going to have a salad, throw some spicy rare cow on top — right? Right. This easy-to-make Thai menu staple features flank steak marinated in a combination of sweet, spicy, sour, and umami ingredients (thanks, fish sauce!) that will leave you satisfied in ways you never imagined. Once your face stops burning, that is. 

Spicy thai beef salad
Photo: smange on Flickr
Naam Tok: The salad that moos
 
Servings: 4 servings

Ingredients

Steak
3 tablespoons soy sauce
2 tablespoons chili-sesame oil
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 1-inch piece of ginger root, peeled and cut into small chunks
2 cloves garlic, smashed
1 pound flank steak
Salad dressing
1/4 cup fish sauce
2 tablespoons chili-sesame oil
1/2 cup fresh mint leaves, chiffonaded (a.k.a. thinly sliced)
1 serrano chili, thinly sliced
3 tablespoons freshly squeezed lime juice
Salad
1/4 cup peanuts, coarsely chopped
4 cups mixed salad greens
1 seedless cucumber, thinly sliced
1 small red onion small red onion, thinly sliced
2 tomatoes, cut into wedges
Directions: 

1. Combine all marinade ingredients in a small bowl and whisk until smooth.

2. Pour over flank steak and marinate in a covered container or freezer bag overnight in the refrigerator. 

3. Preheat broiler on high. Broil steak for 3 minutes on each side for rare (5 on each side for medium), then remove and allow to rest for 10 minutes.

4. Combine all dressing ingredients and set aside.

5. Thinly slice steak

5. Arrange tomatoes, cucumbers, onions, and steak slices over salad greens, sprinkle with crushed peanuts, top with dressing and serve

Level of Difficulty: 
Moderate
Prep Time: 
30 minutes
Cooking Time: 
10 minutes
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