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Thai Beef Salad

Natural.Foodie's picture
Ingredients
  Beef tenderloin 1 1⁄2 Pound, at room temperature
  Chopped coriander leaves 1⁄4 Cup (4 tbs)
  Chopped fresh mint 2 Tablespoon
  Jalapeno pepper 1 Large, minced
  Garlic 3 Clove (15 gm), crushed through press
  Nam pla 2 Tablespoon
  Palm sugar/Light brown sugar 2 Tablespoon
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Leaf lettuce head 1 , leaves separated
  Tomatoes 2 , thinly sliced
  Cucumber 1 Small, thinly sliced
  Red onion 1 Small, thinly sliced
  Freshly ground black pepper To Taste
  Lime 1 , cut into thin wedges
Directions

GETTING READY
1) Preheat the oven to 500°.

MAKING
2) In a small baking dish, place the beef tenderloin.
3) Place inside oven to roast for 20 minutes, until rare.
4) Allow the meat to cool down for 30 minutes, then refrigerate until cold, about 2 hours.
5) Slice the tenderloin against the grain into 1/4-inch-thick slices. Then cut into strips about 1/4 inch wide.
6) In a large bowl, combine the meat strips, coriander, mint and jalapeno pepper to toss.
7) In a small bowl, thoroughly combine the garlic, nampla, palm sugar and lime juice.
8) Pour this dressing over the meat and toss well to coat.
9) In a large plate or platter, place the lettuce leaves.
10) Arrange the tomatoes around the edge, overlapping the slices as necessary.
11) Arrange the cucumber slices inside the tomatoes and then the onion slices inside those.
12) Mound the meat at the center, after removing from the dressing.
13) Pour any remaining dressing over the meat.
14) Cover the salad with a damp towel and refrigerate until chilled, at least 1 hour and up to 4 hours.

SERVING
15) Sprinkle with black pepper and garnish with the lime wedges, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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