Cook the Book: Thai Beef Salad

Name: Cook the Book: Thai Beef Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 fresh red birds-eye chiles, halved lengthwise, seeded, and thinly sliced lengthwise; 227 grams cherry tomatoes, halved; 1 large cucumber, halved lengthwise and thinly sliced on the diagonal (do not peel); 2 Tbsps Vietnamese fish sauce, preferably Phu Quoc brand; 1 bunch fresh basil, leaves only, large leaves torn; 1 bunch fresh cilantro, leaves only; 237 milliliters fresh mint, leaves only, large leaves torn; 4 fresh kaffir lime leaves, center veins removed, cut into julienne; 3 Tbsps freshly squeezed lime or lemon juice; 79 milliliters toasted peanuts, coarsely chopped; 1 red onion, peeled, halved crosswise, and cut into thin rings; 454 grams rare roast beef, cut across the grain into paper-thin slices, then into thin strips; 1 Tbsp best quality sesame oil (such as Leblanc); 2 teaspoons tamari or other Japanese soy sauce

The recipe Cook the Book: Thai Beef Salad could satisfy your Asian craving in approximately 20 minutes. This main course has 284 calories, 30g of protein, and 14g of fat per serving. This recipe serves 4. A mixture of onion, cherry tomatoes, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and dairy free diet.

Instructions

In the small jar, whisk together the citrus juice, fish sauce, sesame oil, tamari, ginger, and garlic. Cover and shake to blend. Taste for seasoning.

Ingredients you will need

Fish Sauce

Sesame Oil

Seasoning

Garlic

Ginger

Tamari

Juice

Shake

Equipment you will use

Whisk

Layer the beef in a glass or ceramic dish.

Ingredients you will need

Beef

Pour half the dressing over the beef. Cover and refrigerate for 2 hours, turning the meat from time to time, to infuse the meat with the dressing.

Ingredients you will need

Beef

Meat

At serving time, combine the tomatoes, cucumber, onion, and chiles in a large, shallow bowl. Toss with the remaining dressing.

Ingredients you will need

Cucumber

Tomato

Chili Pepper

Onion

Equipment you will use

Bowl

Add the beef and toss to coat.

Ingredients you will need

Beef

Serve, garnished with the herbs, peanuts, and kaffir lime leaves.

Ingredients you will need

Kaffir Lime Leaves

Peanuts

Herbs

Equipment

Whisk

Bowl

Ingredients

Servings:

fresh red bird's-eye chiles, halved lengthwise, seeded, and thinly sliced lengthwise 227grams

cherry tomatoes, halved 1large

cucumber, halved lengthwise and thinly sliced on the diagonal (do not peel)2Tbsps

Vietnamese fish sauce, preferably Phu Quoc brand 1bunch

fresh basil, leaves only, large leaves torn 1bunch

fresh cilantro, leaves only 237milliliters

fresh mint, leaves only, large leaves torn 4

fresh kaffir lime leaves, center veins removed, cut into julienne 3Tbsps

freshly squeezed lime or lemon juice 79milliliters

toasted peanuts, coarsely chopped 1

red onion, peeled, halved crosswise, and cut into thin rings 454grams

rare roast beef, cut across the grain into paper-thin slices, then into thin strips 1Tbsp

best quality sesame oil (such as Leblanc)2teaspoons

tamari or other Japanese soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.