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Thai Hot Beef Salad
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    Thai Hot Beef Salad

  • 1 small head romaine lettuce
  • 1 small head red leaf lettuce
  • 1 head Belgian endive
  • 3/4 cup peanut oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons dark soy sauce
  • 1 pound sirloin steak -- cut 1 inch thick --in 3 inch long x 1/4 inch wide
  • 1 piece fresh ginger (1 inch long) -- peeled and grated
  • 1 tablespoon dark brown sugar -- packed
  • 2 large garlic cloves -- minced
  • 2 fresh jalapeno chile peppers* -- finely minced
  • 1/2 cup fresh cilantro leaves -- coarsely chopped
  • 3 ripe red tomatoes -- cut in wedges
  • 2 green onions -- finely chopped
  • 4 green onions -- butterflied**
  • * Or more to taste.
    ** Onions left whole, green tops shredded lengthwise with a sharp knife for 2/3 of their length.

    Tear romaine & lettuce leaves in bite size pieces. Carefully remove whole endive leaves from stalk. Enclese greens in plastic bags & refrigerate.In a shallow dish, combine 2 tablespoons each; oil, lime juice & soy sauce. Add beef strips to this marinade, stir well & let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor, combine 1/2 cup oil, remaining lime juice & soy sauce, ginger, brown sugar, garlic & jalapenos. Process until pureed, set aside. In a heavy skillet, heat remaining 2 tablespoons oil. When oil is hot, drain beef strips (reserve marinade); add beef to skilet & quickly stir fry just until browned on outside. Mix reserved into dressing. To serve, place chilled greens in a large heat proof salad bowl; top with hot beef strips. "Rinse" out hot skillet with dressing, scraping down sides & bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes & chopped green onions; toss. Garnish with butterflied! green onions & serve immediately.
    Makes 4 servings.

    NOTES : Authors notes:
    The Thais are masters in achieving subtle flavor combinations, even with the hottest chiles & spices. Whenever in Thailand, I can never get enough of their hot, spicy dishes. This one is an unusual entree salad.

    From: "Hotter Than Hell" by Jane Butel
    Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
    Post Date: Wed, 1 Apr 98

    *BACK TO SALADS*







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