9/26/09 - Thai Beef Salad

One of my favorite Thai dishes is the spicy beef salad. I consider a bowl of Tom Yum Goong soup and Thai beef salad to be a perfect lunch. Since the recipe seemed rather easy and I actually had most of the ingredients from when I tried out making the soup I decided to go for it. I used some strange micro baby greens from the farm that looked like weeds but tasted great as the base instead of a traditional salad but use the lettuce you most enjoy.


1 lb flank steak
1/2 c lime juice
1/4 c chopped cilantro
2 tbsp brown sugar
2 tbsp thai fish sauce
2 tbsp shirachi sauce
2 cloves garlic - minced
1/2 red onion - finely sliced
3 tomatoes - quartered
1/2 english cucumber (or seed a normal cucumber) - in thin slices
3 c mixed micro baby greens
2 tbsp chopped mint

1) Combine lime, fish sauce, cilantro, garlic, shirachi sauce and brown sugar
2) Use half of the sauce mix to marinate the steak for 20 min
3) Cook steak on heated grill pan to desired doneness
4) Let cooked meat sit for 5 min
5) For each serving, top 1 c of baby greens with tomato, cucumber and onion slices
6) Slice meat against the grain in long strips
7) Arrange a few strips over each salad and top with 1 tbsp of sauce and a sprinkle of fresh mint