Thai Beef Salad

[pixelchef]

Thai Beef Salad

Serves 4 as Salad.

• 
  

Steak and Marinade

• 1 lb flank steak
  
• 3 oz vegetable oil
  
• 1/4 tsp freshly minced ginger
  
• 1 clove garlic
  
• 3 star anise
  

grated zest from half an orange

• 1 stalk lemongrass, finely, diced
  
• 6 T dark soy sauce
  

Dressing

• 2 T peanut oil
  
• 1 shallot, thinly, sliced
  
• 1 garlic, clove, minced
  
• 1/4 red Serrano chili, thinly, sliced, and, de-seeded
  
• 1 tsp finely chopped lemongrass
  
• 1 inch piece ginger, peeled, and, minced
  
• 2 kaffir lime leaf, finely, shredded
  
• 1 T fish sauce
  
• 3 T lime juice
  
• 3 T hot water
  
• 2 T sugar
  

Salad

• 1 Boston lettuce, leaves
  

coriander, leaves

• 
  

mint, leaves

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tam basil, leaves

• 1 carrot, julienned
  
• 1 green mango, julienned
  
• 2 oz peanuts, toasted, and, crushed
  
• 1 oz deep-fried shallot
  

jicama, julienned

• 
  

Steak and Marinade

Clean the flank steak, removing any visible sinew. Combine all the marinade ingredients with the vegetable oil, and rub into the flank steak. In a deep dish, allow the steak to marinade for no less than 4 hours.

Remove the flank steak from the marinade, also removing any debris from the marinade. In a thick-bottomed cast iron pan over high heat, sear both sides of the flank steak, which should take no longer than 2 or 3 minutes, forming a dark golden brown colour. Remove the meat from the pan and place to one side and allow to relax for a few moments before shaving as thinly as possible.

For the Dressing

For the dressing, heat the oil in a large frying pan over a medium heat and fry the shallots, garlic, chilli, lemongrass, ginger and lime leaves for 2 minutes. Add the fish sauce, limejuice, sugar and water and simmer over a low heat for an additional 2 minutes. Remove from the heat and cool and pass through a fine chinois (or sieve).

For the Salad

Arrange the Boston leaves on a plate. Toss together the carrot, mango and jicama, shallots, peanuts, mint leaves and Thai basil. Mix in the dressing and divide the salad on to the Boston leaves. Arrange the thinly sliced beef neatly on the salad and drizzle a little extra dressing over the top, sprinkle with coriander and serve.

Keywords: Salad, Main Dish, Intermediate, Beef, Thai

( RG535 )