June Recipe of the Month: Thai Grilled Beef Salad - Stratford Chefs School

June Recipe of the Month: Thai Grilled Beef Salad

Spicy and fresh, this salad is perfect for those humid summer nights where food is the last thing on your mind.

For a quick dinner, you can make the salad ahead of time (be sure to make the dressing fresh though, to not lose its vibrancy). Grilling the flank steak only takes 15 minutes – including resting.

 

Marinade

Ingredients

2 TBSP garlic, coarsely chopped
2 TBSP coriander root coarsely chopped
1/3 Cup coconut milk
1 tsp powdered turmeric
3 fresh red chilli peppers, seeded and coarsely chopped
1 tsp curry powder
1 TBSP sugar
1/4 tsp salt
1 TBSP fish sauce
1 lb flank steak

Method

Combine all ingredients (except beef) in a blender and process to a coarse paste.

Place paste in bowl large enough to hold the beef. Add beef, mix well with hands to coat. Marinate at least 2 hours in the refrigerator or overnight.

Salad Dressing

Ingredients

4 TBSP rice wine vinegar
1 lime leaves, finely chopped
2 TBSP light soy sauce
4 TBSP lime juice
2 TBSP fish sauce
1 TBSP chilli garlic sauce
4 TBSP coconut milk

Method

Combine all salad dressing ingredients in a bowl and reserve.

Salad

Ingredients

1 oz mung bean noodles (see preparation notes below)
3 TBSP corn oil
3 cloves garlic, finely chopped
4 slices ginger, finely shredded
1 sweet red pepper, seeded and finely shredded
1 Cup carrot, cut into julienne
1 banana chilli, finely shredded
6 Cups savoy cabbage, cut into 1/2 inch strips
1/2 Cup coriander, coarsely chopped
1 Cup bean sprouts
2 TBSP roasted peanuts

Method: Mung bean noodles

Soak the noodles in warm water for 20 minutes, drain. Pour boiling water over the noodles, allow to sit for 30 seconds, drain immediately. Cool under cold running water. Rinse to separate just before serving.

Garnish (Optional)

Sprouts
Deep fried rice noodles (fry from dry so they puff)

Method: Preparing the salad

Heat a wok on medium heat and add corn oil. Warm the oil through, add ginger and garlic; cook lightly. Increase heat to high, add red pepper, carrot, and banana peppers. Cook for 1 minute. Add cabbage and stir fry until just wilted. Remove from heat and spread on a tray to cool.

Just before serving add enough salad dressing to coat the cabbage. Add coriander, bean sprouts, mung bean noodles, and peanuts. Add more dressing if needed and adjust seasoning with salt.

Method: Grilling the Flank Steak & Serving

Pre-heat grill or barbecue to high.

Remove beef from marinade and coat lightly with vegetable oil. Season with salt. Brush grill lightly with oil and place beef over a medium hot area. Grill 4 minutes per side for medium-rare doneness. Remove from grill and allow to rest 5 minutes. Slice beef into thin strips, making sure to cut against the grain.

Serve over a bed of salad, topped with sprouts and fried rice noodles. Drizzle with extra salad dressing.

 

 

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