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Thai Beef Salad

Serves24
IngredientsVegetables, Meat
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAsian
thai beef salad

Grilled beef, sliced thin, tossed with Lime Dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.

Ingredients

Lime Dressing:
2 1⁄4 cups water
1 lb. 2 oz. Thai palm sugar
1 1⁄2 cups fresh lime juice
1 cup fish sauce (nam pla)
3⁄4 cup distilled white vinegar
3 tbsp. minced garlic
1 tsp. salt
1 tbsp. finely chopped serrano peppers

Salad:
4 1⁄2 lb. fully-cooked beef pot roast, shredded
2 lb. 4 oz. green papaya, julienned
2 lb. haricots verts, blanched
1 1⁄4 lb. green cabbage, thinly sliced
1 lb. carrots, julienned
2 oz. chopped fresh mint leaves
10 oz. shallots, fried, chopped
3 oz. cilantro, chopped
1 lb. shelled peanuts, chopped
 

Steps

1. Prepare Lime Dressing: In saucepan, heat all ingredients except serrano pepper to a boil; stir to break up palm sugar. Reduce heat; simmer 2 min. Remove from heat; stir in serrano. Cool; cover and set aside.

2. In large bowl, combine pot roast, papaya, haricot verts, cabbage, carrots, and mint; toss to blend. Cover and refrigerate.

3. Per serving: In bowl, com­bine 2 cups salad mixture and 1⁄4 cup Lime Dressing; toss to coat. Plate and garnish with 3 tbsp. fried shallots, 2 tbsp. cilantro, and 2 tbsp. peanuts; serve immediately.
 

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