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Thai Beef Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Thai Beef Salad Thai fish sauce is sold in the Asian section of most supermarkets. Ingredients | |
| 2 tablespoons | unsalted peanuts |
| 1 | one-inch piece fresh ginger, peeled and minced (1 tablespoon) |
| 1 tablespoon | grated, (about 3 limes) lime zest |
| 1 | jalapeno chile, halved, or 2 Thai chiles |
| 4 tablespoons | finely chopped, (about 4 shallots) shallot |
| 2 1/2 teaspoons | sugar |
| 2 tablespoons | Thai fish sauce |
| 2 tablespoons plus 1 teaspoon | canola oil |
| 1 1/2 pounds | sirloin steak |
| 2 tablespoons | freshly squeezed lime juice, (about 2 limes) |
| 1 head | red cabbage, halved and thinly sliced (about 3 cups) |
| 1/2 head | Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves |
| 2 | carrots, thinly sliced diagonally |
| 2 | scallions, cut into 2-inch lengths and then sliced into thin strips |
| 6 ounces | green beans, trimmed |
| Directions Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside. Make marinade: Process ginger, lime zest, jalapeno, 2 tablespoons, chopped shallot, and 2 teaspoons sugar in a food processor to form a coarse paste, oil about 1 minute. Add 1 tablespoon fish sauce and 1 teaspoon, pulse to combine. Place steak on a large plate, and coat both sides, with marinade. Make dressing: In a small bowl, combine lime juice with the remaining | |
| tablespoon | fish sauce |
| 1/2 teaspoon | sugar |
| 2 tablespoons | shallot |
Slowly add the remaining 2 tablespoons oil, whisking constantly until
emulsified.
Prepare an ice bath; set aside. Bring a medium pot of water to a boil,
and cook green beans until crisp-tender and bright green, about 2
minutes. Using a slotted spoon, quickly plunge beans into ice bath to
stop the cooking.When cool, remove from ice bath, and set aside.
Grill steak 6 minutes on first side. Turn steak, and continue cooking 4
minutes more for medium-rare. Transfer to a cutting board to rest at
least 5 minutes.
Arrange green beans, cabbages, and carrot slices around perimeter of a
large serving platter. Drizzle dressing over vegetables. Thinly slice
steak on the bias, and fan out slices in middle of platter. Sprinkle
with peanuts, and scatter scallions on top of steak. Serve immediately.
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