Yum Neua
Yum Neua
Thai BeefSaladThis recipe uses agreat marinade that would work for any meat you like to slap on the grill, likesteaks, pork chops or even lamb chops. It also uses a great Thai dressing thatyou can serve on way more than just lettuce. Try it on anything you would calla salad.The dressing calls forlemongrass and kaffir lime leaves, and you can use frozen versions of both.It’s always tough to buy just a few leaves or stalks for a recipe, so when youdo, chop your leftovers finely and keep them in a resealable plastic bag in thefreezer.
Ingrediënten
MAKES: 4 SERVINGS
- Thai Grilled Beef Marinade
- 2 lb 907 g beef flank steak
- ¼ cup 60 g minced garlic
- ¼ cup 30 g minced cilantro stems
- 1 tsp white pepper
- 2 tbsp 30 ml fish sauce
- 3 tbsp 45 ml thin soy sauce
- 2 tbsp 30 g white sugar
- Salad Dressing
- 2 tbsp 30 ml peanut oil
- 3 cloves garlic minced
- 1 stalk lemongrass tough outer leaves discarded, minced
- 3 kaffir lime leaves very thinly sliced
- ½ cup 120 ml fresh lime juice
- ½ cup 120 ml fish sauce
- ⅓ cup 73 g palm sugar or brown sugar, packed
- Salad
- 6 cups 170 g mixed salad greens
- ½ red onion thinly sliced
- 1 English cucumber seeded and thinly sliced
- ½ cup 46 g mint leaves
- 2 scallions chopped
Instructies
- To make the marinade, place the flank steak in a medium-large zip-top bag or bowl.
- Add all the remaining ingredients to the beef.
- Massage all the ingredients into the beef for about 1 minute.
- Seal the bag or cover and place it in the fridge for at least 2 hours, or overnight.
- To make the dressing, heat a small saucepan over low heat.
- Add the oil, garlic, lemongrass and kaffir lime leaves and sweat for 1 minute, or until the garlic just starts to turn light brown.
- Remove from the heat and stir in the lime juice, fish sauce and brown sugar until thoroughly combined.
- Set aside.
- To assemble the salad, heat a grill to high, and grill the marinated beef to your desired doneness, then slice it against the grain into thin strips.
- Add the salad greens, red onion and cucumbers with most of the dressing to a large bowl.
- Leave a few spoonfuls of dressing for drizzling.
- Toss the salad gently to combine.
- Place the sliced grilled beef on top of the salad and garnish it with the mint leaves and scallions.
- Drizzle the remaining dressing on top of the salad.
