Evie's Thai Beef Salad
Every time I prepare this dish, it always takes me back home to Thailand. Food is a wonderful part of life; the aromas, colors, and textures, can take you back to a moment in time or a place. Do you have a particular dish that brings you back to a specific moment in your life?
I will remember to take a snapshot of dish the next time around. I always look forward to eating the dish, that I forget to take a photo.
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- 1 1/2 lb
- beef flank steak
- 1 bunch
- parsley - used as a garnish (optional)
- 1 pkg
- romaine lettuce (or approx. 1-2 romaine lettuce hearts)
- 2 medium
- cucumbers - sliced
- 1 medium
- tomato - sliced (optional)
- 1 small
- onion sliced (optional)
- 1 bunch
- mint - used as a garnish (optional)
- 1/2 c
- for sauce: lime juice (freshly squeezed or bottled)
- 1/2 c
- for sauce: chili paste or sriracha sauce. you can also use cut up chilies or dried ground chili pepper.
- 1/2 c
- for sauce: fish sauce
- 2 Tbsp
- for sauce: sugar
- 1 Tbsp
- vegetable oil, olive oil, or cooking spray
- the sauce is all dependent on your preference...you can add a little more or a little less. it's up to you!
1Prepare the Flank Steak: Marinate the flank steak with a tablespoon of lime/lemon juice and a dash of salt. Refrigerate the marinated meat before grilling or cooking on stove.
2Prepare Vegetables: While the flank steak is marinating, prepare the vegetables. I usually make my dish with romaine lettuce, medium slices of cucumber, a little parsley, and thin slices of onions. You may prepare the vegetables according to your preference. Place the vegetables in a large mixing bowl.
3Prepare the sauce: Combine the lime, fish sauce, chili paste/chilies,and sugar together in* a cup/container. You can add extra ingredients, depending on your taste preference. I like my salad sweet and spicy, so I tend to add a little more sugar and chilies to my mixture.
4Cooking the steak: Take the meat out of the refrigerator. Heat the grill/pan and coat it with oil. Cook the meat according to your preference.
5Preparing the steak: Let the meat stand for about 5 minutes before cutting into thin/medium slices. Let the meat cool down before combining it with the vegetables.
6Combining the meat and vegetables: Place the meat in another mixing bowl, and drizzle the sauce on top. Mix gently. Place the meat and sauce on top, and mix gently. Garnish with mint and/or parsley and serve! Enjoy!
*The salad pairs well with sticky rice or Jasmine rice.
Note: I found that mixing it in two steps, helps to keep the vegetables fresh and crispy. If you are going to pack it to go, place all the components in separate containers and mix when ready to serve.