Wednesday, June 18, 2008

Thai Style Beef Salad

Next best thing to having steak and potatoes one night, is using the extra steak the second day. With a hot day today of 95 degrees, my first thought is to make a salad using the extra cooked beef. Maybe I will make a rustic style tomato, beef and bread salad? I choose instead to make a spicy Asian beef, crunchy vegetable and rice noodle salad. Here's how I did it.

the dressing:
1 inch knob grated ginger root
1 clove garlic
juice of one lime
1 t chili flakes
1 dash sugar
1/3 cup rice wine vinegar
1 cup vegetable oil
1/2 bunch cilantro
3 sprigs mint
1 dash fish sauce*
blend all ingredients till smooth

The salad:
1 peeled and shaved carrot
1 peeled and shaved cucumbers
1/2 package wide rice noodles* that have been soaked in hot water till soft, drained well
1 T chopped mint
1 T chopped basil
1 thin sliced jalapeno
1 pound Medium rare flank steak, chilled and sliced thin

Mix well with the dressing and arrange on a plate with the sliced beef on top, garnish with sliced green onions. Crunchy chopped peanuts would give good flavor and texture.
Serves 2-4 people
* Available at well stocked stores and Asian markets


Anna Haight said...

This looks fabulous! I have a case of rice noodles I've been looking for creative things to do with!

Alex said...

Nice. I have leftover grilled tri-tip from last night. Should work well.