Thai Grilled Beef Salad


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 Tbsp 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
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.

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