June 29, 2010

Thai Beef Salad

Posted in Beef, Salads at 4:26 pm by Sheila OConnell

Jeff and I made this when he came to visit in Providence. The cool salad and sweet sauce complements the spicy chili and makes for a refreshing summer dinner in a hot, hot apartment.


  • 1-1/3 green onions, chopped
  • 2/3 lemon grass, cut into 1 inch pieces
  • 2/3 cup chopped fresh cilantro
  • 2/3 cup chopped fresh mint leaves
  • 2/3 cup lime juice
  • 3 tablespoons and 1-3/4 teaspoons fish sauce
  • 2 teaspoons sweet chili sauce
  • 1/3 cup white sugar
  • 1 pound (1 inch thick) steak fillet
  • 2/3 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 1/3 English cucumber, diced
  • 1-1/3 cups cherry tomatoes

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.

Cook the steak any way you like, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce. The original recipe says to refrigerate, tightly covered, for at least 3 hours, but I’ve eaten it right away and had very tasty results.

Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Posted by Sophie


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