Recipe for Thai Beef Grilled Salad

Click Here to Watch the Video
(Requires Real Player)

Click here to Download Real Player
for Free

Yield: 8 portions

Ingredients	Amount
Beef skirt steak, grilled to medium-rare and allowed to rest for 5 minutes	1 1/2 lb
Fish sauce	1/2 C
Chicken stock	1/2 C
Lime juice, freshly squeezed	1/2 C
Cilantro leaves, coarsely chopped	1/2 C
Green onions, including green tops, sliced on the bias	6 ea
Thai bird chilies, thinly sliced	4 - 8 ea
Sugar	1 tsp
Butter lettuce	1 head
Cucumber, English, peeled, seeded, in 1/2-inch dice	1 ea
Cherry tomatoes, halved	1/2 pt
Roasted Rice Powder (see video)	2 Tbsp
Shallot, sliced, fried until crispy	1/4 C

Method

1. Slice the grilled beef across the grain into bite-sized pieces about 2 1/2 inches long and 1/8 inch thick.

2. For the dressing: In a medium bowl, stir together the fish sauce, stock, lime juice, chilies and sugar. Taste the dressing with some of the beef and adjust it to your liking with additional fish sauce, lime juice, sugar or chilies. Pour the dressing over the beef, cilantro and green onions.

3. To serve: Arrange five large lettuce leaves around the rim of a large serving platter. Cut the remaining lettuce into a coarse chiffonade and mound it in the center. Mix the cucumbers, tomatoes, rice powder and half the mint leaves with the beef and place it on top of the chiffonade with a slotted spoon. Moisten the salad with any extra dressing and then garnish with Crispy Shallots and the remaining mint leaves. Serve immediately.

Back to Main Recipes Page