THAI BEEF SALAD.

E and I are obsessed with Thai food, and would sometimes have crazy cravings that are left unsatisfied - unfortunately, we just cannot find a good authentic restaurant in our area. So one evening, I recreated instead the flavors of Thai salad in our kitchen.

 

After having lived in Singapore for six years, and traveled to Thailand several times, I have a pretty good idea of what I was gunning for. And boy oh boy, this transported us back to Asia!

 

What you need...

1 Carrot

1/2 Cabbage

100 ml Apple Cider Vinegar

4 tbsp Sugar

 

a handful Radish

a handful Thai Basil

a handful Thai Parsley

a handful Coriander

a handful Mint

a handful Bean Sprouts

2 Shallots

1 Chili

 

1 tsp Garlic Puree

1 Lime Juice + Zest

1 tbsp Mirin

1 tsp Fish Sauce

1 tbsp Olive Oil

 

Beef (Rib Eye would be a good choice)

Oil

Salt

Pepper

 

Salt

Pepper
Chili Flakes

Roasted Peanuts

 

What to do...

Mix the apple cider vinegar and sugar. And pickle the carrot and cabbage for one hour.

 

Slice the radish thinly. Mix with the herbs, beansprouts, shallots and chili. My tip is to use Thai basil and parsley for an authentic taste.

Season the meat and rub with oil. Heat and fry in the pan to your liking.

Once done, wait for 2-3 minutes before slicing. Otherwise, all the juices will run out which will toughen the meat.

 

While the meat is resting, prepare the dressing - add the juice and zest of 1 lime, fish sauce and olive oil to the garlic.

Drain the pickled veggies, and quickly wash with cold water.

Mix everything with your hands - the dressing, herbs, pickled veggies and meat.

 

Season with salt and pepper. Add the chili flakes and roasted peanuts.

 

Serves 4-6.

 

 

 

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