Thai Beef Crunch Salad

thai beef salad - vert

I am a big fan of meal salads especially when it’s hot outside. Done right and they can be full of complex flavors, filling and yet light at the same time.

This is one of my favorites and it is a simplified version of a salad that I ate a lot while visiting Thailand. All of the ingredients can be found in your local market. The exception would be the fish sauce in the dressing. Fish sauce is an umami packed salty seasoning used in Southeast Asian cooking. If you don’t have or can’t find fish sauce, substitute with a light soy sauce.

I used regular red radishes in this recipe although daikon radish would be more authentic. Since the amount used is so small, what would you going to do with the rest of a big ol’ daikon (unless, of course, you regularly eat it)? The red radishes are a little more peppery, but still pack that cool crunch in the salad.

Other great additions to this salad would be bean sprouts, red cabbage, and chopped cashews or peanuts. Experiment with your favorite crunchy vegetables, but most of all enjoy!

Thai Beef Crunch Salad

serves four

For the steak:
1 1/4 pounds sirloin steak, 1-1/2 inches thick
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon minced shallot
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon finely chopped fresh mint
1/2 red Fresno chile, minced
Kosher salt and freshly ground black pepper, to taste for grilling
Neutral oil (vegetable, canola, etc.), for grilling

For dressing:
2 tablespoons fish sauce
2 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons finely chopped cilantro
1 tablespoon minced peeled fresh ginger
1 clove garlic, minced
1/2 Fresno chile, minced

For the salad:
2 cups Napa cabbage
1 carrot, cut into ribbons with vegetable peeler
1 cup blanched snap peas, trimmed and cut into 1/2-inch pieces
2 scallions, thinly sliced diagonally
5 radishes, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup diced seeded cucumber
1/4 cup fresh basil leaves (preferably Thai basil), torn
1/4 cup fresh mint leaves, torn

Method: direct heat grilling

Place steak in a a large resealable plastic bag. Whisk together marinade ingredients (except salt, pepper, and oil) and pour into bag. Massage bag around to make sure steak is coated, squeeze out excess air and seal. Marinate for a couple hours or as long as overnight in the refrigerator.

For the dressing, whisk together all the ingredients. Will keep in the refrigerator for a couple days.

Set up grill for cooking over high direct heat. Brush and oil grates before cooking.

Combine salad ingredients in a large mixing bowl and set aside in the refrigerator. Remove steak from marinade and pat dry with paper towels. Season with salt and pepper then brush with a little oil. Grill steak on preheated grill for about 5 minutes per side for medium rare.

Transfer steak to a cutting board and let rest tented with foil while you prepare the salad. Remove salad from refrigerator and toss with the dressing; divide among salad plates. Slice the steak across the grain of the meat and arrange over individual plates. Serve immediately.

Cheers and Happy Grilling!
~Jeff

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10 responses to “Thai Beef Crunch Salad

  1. Pingback: Thai Beef Crunch Salad | The Mad Fatter·

  2. Looks delicious and may be on the menu this weekend!
    Question about fish sauce, mine has started to crystallize in the bottom of the bottle. Is it still usable?

    • Thanks, Anne! Honestly, I am not sure about the fish sauce. I have had the same thing happen and have used it… I’m still here. LOL Luckily, we live in areas where it is pretty accessible. I guess the old adage “when in doubt, throw it out” may apply.

      Have a great weekend!!

  3. I TOO love dinner salads in the summer … particularly Tri tip (yum) but … I’m going to give this marinade a try … sounds delish.
    Btw Chef, … i cooked an Asian inspired Pork Belly last weekend for the first time and … it was OVER the top !!
    Staying hungry 🙂

    • Thanks, Doug! Are you going to post your pork belly recipe… it’s one of my faves! I just got done smoking baby back ribs for 5 hours using a combo of mesquite, olive, and oak woods. 🙂

      • Hey Chef, … I wish I could say that I pulled this one off on my own but, I actually got the inspiration for this from Emeril and the Food Network website … “Emeril’s New Orleans’ Asian-Style Braised Pork Belly”
        It was a keeper and, one I’m going to modify to use on a bunch of Pork Butts coming up this August when we host our Annual Porkapalooza here at the ol’ Dixon Ranch … come on up Jeff … we have plenty of room and ALWAYS have a good time 🙂

      • Porkapalooza sounds AMAZING!!! I am crazy busy this summer through September/early October. Let me know when it is next year and I will definitely try to make it up there. That’s an event I would love to attend!

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