Thai Beef Salad
Submitted by sunny12241
Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
45 minIf you’ve ever ordered yam neua at a Thai restaurant and wondered how they get that balance of sour, salty, sweet, and fiery all in one bite, here’s your answer.
Filet mignon gets grilled to medium rare, sliced thin, and soaked in a punchy marinade of white vinegar, sugar, garlic, fish sauce, and Thai chili paste.
The dressing is its own little powerhouse: lime juice, nam pla, soy sauce, shallots, coriander, and fresh green chili.
Everything lands on a bed of crisp lettuce alongside cucumber rolls stuffed with shredded cabbage and ripe papaya sticks.
It’s a full sensory experience: cool, crunchy, tender, and lip-tingling all at once.
Chef Tips
- Grill the beef to medium rare and let it rest before slicing. Overcooking will make the thin slices tough and chewy.
- Marinate the sliced beef for exactly 15 minutes. Any longer and the vinegar starts to “cook” the meat, changing the texture.
- Roll the cabbage and papaya sticks tightly inside the cucumber strips so they hold together on the plate.
- Make the dressing ahead and let it sit so the shallots and garlic mellow slightly.
Ingredients
Directions
To cook the beef: grill the beef until med rare and set aside.
To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together.
Slice the meat thinly pour over the marinade and marinate for 15 mins.
To make the dressing: combine all the dressing ingredients and set aside.
To serve: arrange the lettuce leaves on each plate.
Trim the ends from the cucumber and cut in half crosswise.
Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up.
Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips.
Place the clicd marinated beef on top of the lettuce.
Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls.
Top the beef with a generous serving of the coridander leaves.
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