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Thai Beef Salad
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Submitted by:
Jimmy |
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This is a spicy delicious Asian salad. This is great as a main lunch course. |
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INGREDIENTS:
- 1 cup(s) , Bean Sprouts
- 1 slice(s) , Kohlrabi Peeled and Julienned
- 2 medium , Carrots Peeled and Julienned
- 1 pound(s) , Fresh Spinach Leaves Washed and Stems Discarded
- 1 pint(s) , Cherry Tomatoes Halved
- 2 tablespoon(s) , Tamarind Paste
- 4 tablespoon(s) , Sugar
- 3 tablespoon(s) , Rice Wine
- 3 tablespoon(s) , Peanut Oil
- 1 pound(s) , Beef Flank Steak Cut into 1/4 inch Strips
- 0 to taste , Salt and Pepper
- 2 tablespoon(s) , Fresh Ginger Grated
- 2 tablespoon(s) , Cumin Seeds Roasted and Ground
- 8 large , Basil Leaves Finely Shredded
- 3 tablespoon(s) , Asian Fish Sauce
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| Instructions: |
Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.
Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.
Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.
Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes. |
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