Thai Beef Salad
Yield
4 servingsPrep
15 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
beef, filet mignon
|
*
|
| Marinade | |||
| 100 | ml |
white vinegar
|
*
|
| 45 | grams |
sugar
|
|
| 2 | Cloves |
garlic
chopped fine |
*
|
| 3 | teaspoons |
fish sauce
nam pla |
*
|
| 120 | grams |
thai chili paste
Tau Pan |
|
| Dressing | |||
| 1 | cup |
lime juice
|
|
| ½ | cup |
fish sauce
nam pla |
*
|
| 2 | teaspoons |
soy sauce, light
|
|
| 60 | grams |
coriander
fresh, chopped finely |
|
| 60 | grams |
shallots
chopped finely |
|
| 1 | clove |
garlic
chopped finely |
|
| 1 | each |
green chili peppers
deseeded and chopped fine |
*
|
| To serve | |||
| 2 | Heads |
lettuce
|
*
|
| 1 | large |
cucumbers
|
|
| 250 | grams |
cabbage
white, shredded coarsely |
|
| 1 | small |
paw-paw
ripe, peeled and sliced into 5 cm long sticks |
* |
| 1 | x |
cilantro
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
beef, filet mignon
|
*
|
| Marinade | |||
| 1E+2 | ml |
white vinegar
|
*
|
| 45 | grams |
sugar
|
|
| 2 | Cloves |
garlic
chopped fine |
*
|
| 15 | ml |
fish sauce
nam pla |
*
|
| 1.2E+2 | grams |
thai chili paste
Tau Pan |
|
| Dressing | |||
| 237 | ml |
lime juice
|
|
| 118 | ml |
fish sauce
nam pla |
*
|
| 1E+1 | ml |
soy sauce, light
|
|
| 6E+1 | grams |
coriander
fresh, chopped finely |
|
| 6E+1 | grams |
shallots
chopped finely |
|
| 1 | clove |
garlic
chopped finely |
|
| 1 | each |
green chili peppers
deseeded and chopped fine |
*
|
| To serve | |||
| 2 | Heads |
lettuce
|
*
|
| 1 | large |
cucumbers
|
|
| 2.5E+2 | grams |
cabbage
white, shredded coarsely |
|
| 1 | small |
paw-paw
ripe, peeled and sliced into 5 cm long sticks |
* |
| 1 | x |
cilantro
fresh |
*
|
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.
