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Thai Beef Salad

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  Lean flank steak 1 Pound (In One Piece)
  Anchovy paste 2 Teaspoon
  Ginger juice 1 Tablespoon (Fresh)
  Chinese oyster sauce 2 Tablespoon
  Peanut oil/Vegetable oil 1 Tablespoon
  Garlic cloves 1 Medium, minced or crushed through a press
  Jalapeno chili peppers 3 Medium, seeded, deribbed and minced to make 3 tablespoons (For A Hotter Result, Leave Some Of The Seeds In, Fresh)
  Salt 1 Pinch
  Sugar 1 Tablespoon
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Romaine lettuce 10 Ounce (1 Small Head, 8 To 10 Ounce)
  Red onion 4 Ounce, slivered lengthwise (1/2 Medium Sized)
  Belgian endive head 4 Ounce, cored and slivered lengthwise (1 Medium- Large Sized Firm Head)
  Cucumber 1 Large, peeled, halved lengthwise, seeded and cut into 1/4-inch slices
  Scallions 4 Medium, quartered lengthwise and cut into 1-inch lengths
  Chopped mint 1⁄4 Cup (4 tbs)
  Chopped cilantro 1⁄4 Cup (4 tbs) (Fresh Coriander)
  Coarsely cracked black pepper/Red hot pepper flakes to taste 1⁄2 Teaspoon

1. Prick the steak all over on both sides with a fork. In a small bowl, stir together the anchovy paste, ginger juice, 1 tablespoon of the oyster sauce and the oil. Pour into a shallow glass dish or zip-lock bag; add the beef. Let marinate in the refrigerator, turning once or twice for 4 to 8 hours. Let come to room temperature for about 30 minutes before broiling.
2. Meanwhile, prepare the dressing: Combine the garlic, jalapenos and salt in a small bowl. Pound with a pestle or the bottom of a spice jar to make a watery paste. Stir in the remaining 1 tablespoon oyster sauce, the sugar and lime juice.
3. Start a charcoal fire or preheat the broiler. Broil the beef to the medium stage, or to taste, 4 to 5 minutes per side. Remove and wrap in aluminum foil until needed.
4. Cut the romaine leaves in half lengthwise and arrange on a large serving platter. Scatter the onion and endive slivers over the lettuce. Ring the edge of the platter with the cucumber slices. Sprinkle the salad with the scallions, mint and cilantro. Take the steak from the foil, reserving juices, and thinly slice across the grain, halving the strips if they are long. Arrange the beef over the salad and pour the dressing and any meat juices over the top. Sprinkle with the cracked pepper or red pepper flakes and serve.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1053 Calories from Fat 346

% Daily Value*

Total Fat 39 g60%

Saturated Fat 11.2 g56.2%

Trans Fat 0 g

Cholesterol 223.4 mg74.5%

Sodium 1660.7 mg69.2%

Total Carbohydrates 72 g24.1%

Dietary Fiber 18 g71.8%

Sugars 38.7 g

Protein 114 g227.8%

Vitamin A 590% Vitamin C 258.3%

Calcium 41.7% Iron 39.4%

*Based on a 2000 Calorie diet

Thai Beef Salad Recipe