Thai Beef Salad Recipe
Highlighting the amazing combination of Salty, Sweet, Spicy, and Tangy, this Thai Beef Salad recipe is healthy, delicious, and easy to put together.
00:00 Introduction
00:47 Ingredients
03:17 Season the Beef
03:50 Toast the Rice
05:28 Make the Dressing/chop the vegetables
08:45 Pound the Rice
09:14 Pound the Dressing elements
10:50 Mix the Dressing
11:41 Cut Salad Vegetables
14:03 Sear the Beef
16:22 Assemble the Salad
18:08 Plating
18:29 Taste Test
Ingredients
For the Steak
2 lbs (1kg) Steak (8 0z/250g per person); Ribeye/Rump/Sirloin/Flank
Vegetable Oil for Searing
For the Dressing
1-2 Garlic cloves
2 Limes, juiced
3 Tbsp Fish Sauce
2 Tbsp Minced Lemongrass (or Kaffir lime leaves, very thinly sliced)
2 tsp Palm Sugar (or light brown sugar)
½ tsp Thai Red Chile (minced)
For the Salad
1 Red Onion, sliced in thin wedges
½ Cup Fresh Cilantro leaves, roughly chopped
½ Cup Fresh Mint leaves, roughly chopped
2 Roma Tomatoes, cut in wedges
1 Medium Cucumber, halved lengthwise, seeded, then cut into half moons
Romaine (or other) lettuce leaves
Sliced Scallion Greens, to garnish
Optional Rice Powder
4 Tbsp Uncooked Jasmine Rice
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
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With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
How to make Grilled Thai Beef Salad
How to make Grilled Thai Beef Salad
Grilled Thai Beef Salad
Ingredients
For The Meat
1 lb flat iron steak or flank steak, at room temperature
Salt and pepper
For The Dressing (Yield: 6 Tbsp/3 oz)
1 lime, juiced (roughly 3 Tbsp juice)
1 ½ Tbsp fish sauce
2 tsp sugar (palm sugar if you can find it)
1 Thai chili or ½ jalapeno or Serrano, minced
For The Salad
2 heads romaine lettuce
1 cucumber, sliced
2 Roma tomatoes, sliced or ½ c cherry tomatoes, halved
½ small red onion, sliced
1 cup fresh cilantro coarsely chopped
½ cup mint leaves, coarsely chopped
Instructions
Preheat your grill (or skillet) to a high heat. (Roughly 450F. You should be able to hold your hand a few inches from the cooking surface for 3-4 seconds.)
Sprinkle steak generously with salt and pepper. Grill until your desired doneness is reached. (About 5 minutes on each side for medium. Actual cooking time will depend on the thickness of your steak and the heat of your grill)
Remove the steak from the grill and let rest for 5-10 minutes before slicing thinly against the grain into bite size pieces.
While the beef is resting, prepare the dressing by mixing all the dressing ingredients.
Arrange the grilled meat on the bed of lettuce and garnish with remaining salad ingredients. Top with the dressing, as desired.
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