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Spicy Thai Beef Salad

  • 4servings

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound beef sirloin steak, cut about 3/4 inch thick

  2. 1 teaspoon freshly ground pepper

  3. 1/2 cup beef or chicken stock or canned low-sodium broth

  4. 3 tablespoons fresh lime juice

  5. 2 tablespoons Thai fish sauce ( nam pla )

  6. 1 teaspoon sugar

  7. 1/3 cup thinly sliced shallots, separated into rings

  8. 4 scallions, halved lengthwise and cut into 1/2-inch pieces

  9. 2 bird or serrano chiles, minced

  10. 1/2 cup fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Light a charcoal grill or preheat the broiler. Rub the steak with the pepper and sear about 3 inches from the heat for about 1 1/2 minutes on each side; the meat should be very rare. Slice the meat very thinly against the grain.

  2. In a medium nonreactive saucepan, combine the stock, lime juice, fish sauce and sugar and bring to a boil. Add the meat to the saucepan and stir quickly to coat with sauce. Immediately pour the meat and dressing into a bowl. Add the shallots, scallions, chiles and mint and gently toss. Mound the salad on a plate. Serve with a platter of accompaniments and plenty of rice.

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