Tuesday, November 2, 2010

Thai Beef Salad

This was absolutely amazing, probably my favorite as of recent.  Though a word of warning it is gnarly the next day because the cucumbers have so much water in them that it waters down the whole salad blarg!  Anyways I also forgot to take a picture so I will just not have one, but imagine lovely green with the contrast of rare red beef:) Yum!  I made this one for my wonderful friend Brittany, she came over and it was one of those nights when you hardly remember to turn on music (which is rare for me) because you are both talking about life in depth. Twas lovely.  Alright on to the recipe.

Servings 4
From NPR

1 pound sirloin steak
2 tablespoons fish sauce
3 tablespoons lime juice
2 teaspoons sugar
1 hot red thai chili, chopped
2 cucumbers, thinly sliced
3 large shallots, thinly sliced
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1/2 teaspoon garlic powder
salt and pepper

The Process
1. Preheat oven to broil.  Rub steak with garlic powder and a little salt and pepper.  Place in greased pan and broil each side 3-4 minutes for medium rare.

2.  Remove steak from oven and put in fridge for one hour.

3.  In the meantime, chop up and add to large bowl the cucumbers, shallots, cilantro and mint.

4.  To make dressing whisk together in small bowl fish sauce, lime juice, sugar, hot chili and a little pepper.

5.  When steak is done cooling thinly slice and add to the large bowl, then add dressing and mix all together and eat.

It is a wonderful low fat meal that is refreshing and tastes good even on a cold day.  But like I said it does not keep well, so make sure and eat it all up!

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