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home > recipes > salads and dressings > fiery thai grilled beef salad
from Yardley, PA Several years ago, friends and I would enjoy this several times a week for months. This is one of the tastiest dishes I have ever had but I admit I have a bias towards Thai food. If you like spicy foods and if you enjoy flavor, you must try this! Grilled Beef (recipe below) 1/3 cup chicken stock 2 green onions, coarsely chopped, including some green tops 1/4 cup finely chopped shallot handful of fresh cilantro leaves, coarsely chopped 1 T Roasted Rice Powder (recipe below) 1 tsp coarsely ground dried red chili 1 tsp sugar 1/4 cup fish sauce (nam pla) 1/4 cup freshly squeezed lime juice 3 leaves lettuce 2 small cucumbers, peeled and sliced crosswise on the diagonal into thin ovals 5 cherry tomatoes, halved lengthwise handful of fresh mint sprigs Thinly slice the cooked beef crosswise into 2-inch strips and set aside. In a small saucepan, bring the chicken stock to a gentle boil over medium heat. Add the beef and warm it in the stock for 1 minute, turning occasionally. Remove the pan from the heat and set aside. Add the green onions, shallot, cilantro, rice powder, chili, sugar, fish sauce, and lime juice to the beef. Toss well. Taste the dressing and adjust it to your liking with additional fish sauce, lime juice, sugar, or chilies. Arrange the lettuce leaves on a serving platter. With a slotted spoon, transfer the beef to the platter, mounding it on the lettuce. Drizzle the beef with some additional sauce from the pan and garnish with the cucumber, tomatoes, and mint. Serve as soon as possible, warm or at room temperature. Serves 4. - Grilled Beef - 1/4 cup soy sauce 1 T fish sauce 2 tsp sugar 1 pound beef rib-eye (with some fat) or lean flank steak Combine the soy sauce, fish sauce, and sugar in a glass or ceramic bowl, stirring to dissolve the sugar. Add the beef and marinate for about 1 hour, turning occasionally. Prepare a very hot fire in a charcoal grill or preheat a gas grill. The coals should be white-hot before you put the meat on and the grill rack should be several inches above the coals, so that the meat will cook slowly enough to remain juicy and not burn. Place the meat on the rack and cook, turning occasionally, until it is pink at the center but dark and moist outside, 5 to 10 minutes. As the meat cooks, fat should drip onto the coals and flare up now and then. When the meat is ready, transfer it to a serving platter. Slice the meat crosswise into thin slices and continue with recipe above. - Roasted Rice Powder - 1/4 cup raw sticky rice or any other raw rice In a small skillet over high heat, dry-fry the raw rice grains until they are a wheaty golden brown, 3 to 5 minutes. Shake the pan back and forth frequently to turn the grains and color them evenly. Remove from the heat and set aside. When the rice is cool, transfer to a jar, seal tightly, and keep at room temperature until needed. To use in recipes, transfer the roasted rice to a heavy mortar and pound with a pestle to a fine, sandy powder, or grind in a spice grinder. Yields 1/4 cup powder.

Fiery Thai Grilled Beef Salad


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(posted May 12, 2003)

from Yardley, PA

Several years ago, friends and I would enjoy this several times a week for months. This is one of the tastiest dishes I have ever had but I admit I have a bias towards Thai food. If you like
spicy foods and if you enjoy flavor, you must try this!

Grilled
Beef (recipe below)
1/3 cup
chicken stock
2
green onions, coarsely chopped, including some green tops
1/4 cup finely chopped
shallot
handful of fresh
cilantro leaves, coarsely chopped
1 T Roasted
Rice Powder (recipe below)
1 tsp coarsely ground dried red chili
1 tsp
sugar
1/4 cup
fish sauce (nam pla)
1/4 cup freshly squeezed
lime juice
3 leaves
lettuce
2 small cucumbers, peeled and sliced crosswise on the diagonal into
thin ovals
5
cherry tomatoes, halved lengthwise
handful of fresh
mint sprigs

Thinly slice the
cooked beef crosswise into 2-inch strips and set aside. In a small saucepan, bring the chicken stock to a gentle boil over medium heat. Add the beef and warm it in the stock for 1 minute, turning occasionally. Remove the pan from the heat and set aside.

Add the
green onions, shallot, cilantro, rice powder, chili, sugar,
fish sauce, and lime juice to the beef. Toss well. Taste the dressing and adjust it to your liking with additional fish sauce, lime juice, sugar, or chilies.

Arrange the
lettuce leaves on a serving platter. With a slotted spoon, transfer the beef to the platter, mounding it on the lettuce. Drizzle the beef with some additional sauce from the pan and garnish with the cucumber, tomatoes, and mint. Serve as soon as possible, warm or at room
temperature.

Serves 4.

- Grilled
Beef -

1/4 cup
soy
sauce
1 T
fish sauce
2 tsp
sugar
1 pound
beef rib-eye (with some fat) or lean flank steak

Combine the soy
sauce, fish sauce, and sugar in a glass or ceramic bowl, stirring to dissolve the sugar. Add the beef and marinate for about 1 hour, turning occasionally.

Prepare a very
hot fire in a charcoal grill or preheat a gas grill. The coals should be white-hot before you put the meat on and the grill rack should be several inches above the coals, so that the meat will cook slowly enough to remain juicy and not burn. Place the meat on the rack and cook, turning occasionally, until it is pink at the center but dark and moist outside, 5 to 10 minutes. As the meat cooks, fat should drip onto the coals and flare up now and then.

When the meat is ready, transfer it to a serving platter. Slice the meat crosswise into
thin slices and continue with recipe above.

- Roasted
Rice Powder -

1/4 cup
raw sticky rice or any other raw rice

In a small
skillet over high heat,
dry-fry the raw rice grains until they are a wheaty golden brown, 3 to 5 minutes. Shake the pan back and forth frequently to turn the grains and color them evenly. Remove from the heat and set aside. When the rice is cool, transfer to a jar, seal tightly, and keep at room temperature until needed.

To use in recipes, transfer the roasted
rice to a heavy mortar and pound with a pestle to a fine, sandy powder, or grind in a spice grinder.

Yields 1/4 cup powder.



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