Thai Beef Salad Recipe
Don’t you hate it when the restaurant you often frequent takes what you usually order off the menu? The restaurant may not be your favorite, but it is in the rotation for trusted dishes. Of course, after the removal, the establishment takes a confidence hit. Sure, you might find something else to eat, but that is not why some joints are on the rotation. I am all for experimenting with new things, but it can sometimes take a a long time to find a certain dish at a certain place that you trust. I’ll never forget when it happened to me.
The 3 simple words rolled off my tongue to ear of my waiter and in those three seconds visions of juicy flank steak atop a nice mound of soba noodles and various greens with mint and thai basil danced through my head. There is something special about dishes that have meat, noodles, and greens all in one with a nice zesty dressing. I looked forward to this. Not only was the salad good, but it was massive. While others bemoaned the mass quantities and the negative effect of dishes of mass proportions, I kinda liked it. Oh to be young and hungry. But the time was short between me saying the words , the visions of the salad dancing in my hungry head and the waiter saying We no longer sell that dish. Ug! What is perhaps worse, is that when you have your heart set on something and they make suggestions of things that might be like it. I am wary about ordering something similar but different. The hollow feeling that results from thinking that you are going to get something that satisfies you but actually getting something that, with every bite, only served to remind you of what you really wanted. It is a real culinary downer. The true taste of disappointment. Plus, it stings worse with the knowledge that you can’t get the original dish anymore. Ug.
To be sure, this inaneness is a first world problem especially when it takes so little effort to make a great Thai beef salad. The zesty dressing with plenty of lime, fish sauce, ginger and garlic really makes the beef and noodles sing. The fresh bursts of flavor from the herbs is refreshing and the crunch of the vegetables, especially the fresh green beans, rounds out the dish’s taste and texture. I have to say, fresh green beans are a real treat in this salad. Yes, the flank steak is nice, but there is nothing like the taste of fresh green beans – they scream summer! And the heat of the chilli pepper is a welcome kick. It is such a great meal. Ok, I hear you vegetarians and vegans! All of this works with tofu, too. Season the tofu, brown it and replace the beef. Here is my Thai Beef Salad Recipe.
- 1 lime
- 2 tbsp brown or demerera sugar
- 2 tbsp of fish sauce
- 1 tsp of soy sauce
- 1 tsp of sesame oil
- 1 - 1 inch piece of fresh ginger
- 1 clove of garlic
- 1- 1 lb flank steak
- Vegetable Oil
- Salt and Pepper
- 1/2 lb of long noodles
- 1/2 English cucumber
- 6 cherry tomatoes
- 1 medium red onion
- 1/4 lb of fresh green beans
- 1 small bunch of cilantro
- 1 small bunch of mint
- 1 small bunch of Thai or regular basil
- 1 red chilli pepper
- 1/4 lb of your favorite salad greens
- Juice the lime into a small bowl.
- Using a fine rasp, grate the ginger until you have about 1 tbsp.
- Chop the garlic clove finely.
- In a small bowl, whisk together the fresh lime juice, brown or demerera sugar, fish sauce, soy sauce, sesame oil, fresh ginger and garlic.
- Turn on the oven broiler to high or just on if there are no settings.
- Rub the flank steak with vegetable oil.
- Season the steak with salt and pepper.
- Place the steak on a broiling pan and broil 5-6 minutes on each side until the meat is done to your liking.
- Let the meat rest 10 minutes. Slice the meat thinly holding the knife at a 45 degree angle and cutting against the grain of the muscle fibers in the steak.
- Cook the noodles according to the manufacturers instructions. Rinse the noodles under cold water and set aside.
- Clean and slice the cucumber in half longways then cut the cucumber into 1/2 moons.
- Quarter the cherry tomatoes.
- Peel and cut the onion in half then slice red onion into thin slices.
- Wash and trim the green beans.
- Wash and dry the cilantro. Pull the leaves of the cilantro from the stems.
- Wash and dry the mint. Pull the leaves of the mint from the stems.
- Wash and dry the basil. Pull the leaves of the basil from the stems.
- Thinly slice the chilli pepper.
- In a large bowl, toss the salad greens, noodles, cucumber, tomatoes, onion, green beans, herbs and chilli.
- Toss the salad with enough dressing just to coat but not drown the salad. Serve the salad in individual bowls.
- Top the salad with slices of flank steak.
- Serve at room temperature or cold.
- The red chilli can be omitted.
- A nice addition to the salad is cashew.
- Any long noodle will do - soba, udon or spaghetti is fine.
- Sever with extra lime slices for added zest.
- This salad is delicious cold!
I suggest making this thai beef salad recipe spicy and washing it down with a cold Thai Iced Coffee or Tea!
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How do you make Thai Beef Salad? Let us know all about it in the comments or on Facebook.
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