Thai Beef Salad
- 3 tablespoons freshly squeezed lime or lemon juice
- 2 tablespoons Vietnamese fish sauce, preferably Phu Quoc brand
- 1 tablespoon best quality sesame oil (such as Leblanc)
- 2 teaspoons tamari or other Japanese soy sauce
- 1 tablespoon finely grated fresh ginger
- 2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced
- 1 pound rare roast beef, cut across the grain into paper-thin slices, then into thin strips
- 8 ounces cherry tomatoes, halved
- 1 large cucumber, halved lengthwise and thinly sliced on the diagonal (do not peel)
- 1 red onion, peeled, halved crosswise, and cut into thin rings
- 2 fresh red bird’s-eye chiles, halved lengthwise, seeded, and thinly sliced lengthwise
- 1 cup fresh mint, leaves only, large leaves torn
- 1 bunch fresh cilantro, leaves only
- 1 bunch fresh basil, leaves only, large leaves torn
- 1/3 cup toasted peanuts, coarsely chopped
- 4 fresh kaffir lime leaves, center veins removed, cut into julienne
- Produce
- Basil, fresh (1 bunch)
- Cherry tomatoes (8 ounces)
- Cilantro, fresh (1 bunch)
- Cucumber, large (1)
- Ginger, fresh (1 tablespoon)
- Kaffir lime, fresh leaves (4)
- Mint, fresh (1 cup)
- Peanuts, toasted (1/3 cup)
- Red onion (1)
- Meat
- Bird’s-eye chiles, fresh red (2)
- Rare roast beef (1 pound)
- Condiments
- Tamari or other japanese soy sauce (2 teaspoons)
- Vietnamese fish sauce (2 tablespoons)
- Cooking & Baking
- Sesame oil, best quality (1 tablespoon)
- Drinks
- Lime or lemon juice, freshly squeezed (3 tablespoons)
- Other
- 2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
35 people saved this recipe.
