Thai Beef Salad From 'Maximum Flavor

Name: Thai Beef Salad From 'Maximum Flavor
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 4 servings Beef; 1 leave from 1 bunch cilantro; 15 grams teaspoons palm sugar, grated on a box grater, or packed dark brown sugar; 10 grams teaspoons fish sauce; 1 garlic clove, thinly sliced; 1 jalapeño, thinly sliced; 1 unripe papaya; 4 servings Rice bran oil or peanut oil, for frying; 10 grams 0.35 ounce pickled ginger; 14 grams tablespoon rice vinegar; 4 servings Salad; 3 grams 1/2 teaspoon fine sea salt; 1 sirloin cap steak or coulotte steak (17.6 ounces / 500 grams); 33 grams tablespoons tamari soy sauce; 30 grams tablespoons sweet vermouth; 1 bunch watercress, chopped into bite-size pieces

Thai Beef Salad From 'Maximum Flavor might be just the main course you are searching for. One portion of this dish contains approximately 28g of protein, 27g of fat, and a total of 399 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 50 minutes. If you have tamari soy sauce, garlic clove, peanut oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Put the beef on a cutting board and remove any silver skin or large pieces of external fat.

Ingredients you will need

Beef

Equipment you will use

Cutting Board

Cut a crosshatch grid into the top of the meat, cutting about 1/2 inch (13 mm) deep and leaving about 1/2 inch (13 mm) between the lines. Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat.

Ingredients you will need

Meat

In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, soy sauce, and fish sauce.

Ingredients you will need

Pickled Ginger

Fish Sauce

Soy Sauce

Vermouth

Garlic

Equipment you will use

Bowl

Put the meat into a gallon-size zip-top bag and add the marinade. Squeeze out the excess air and seal the bag. Turn the bag over a few times so that the meat is evenly coated. Refrigerate the meat in its bag on a baking dish or large plate for at least 24 hours and preferably 48, flipping the meat over twice a day, to allow the flavors to be absorbed.

Ingredients you will need

Marinade

Meat

Equipment you will use

Baking Pan

Make the salad: The day you are planning to cook the meat, grate the zest from the grapefruits.

Ingredients you will need

Grapefruit

Meat

Transfer the zest to a small container, cover, and reserve in the refrigerator. Use a knife to cut the top and bottom off each grapefruit, exposing the inner segments. Stand the grapefruit up on a cutting board and pare off the skin, slicing it away from the top to the bottom, following the curve of the fruit. Once all of the pith has been removed, hold the grapefruit over a small bowl and use a paring knife to cut between the membranes and free the segments, letting them drop into the bowl. Squeeze the remaining membranes over the segments, catching the juice in the bowl.

Ingredients you will need

Grapefruit

Fruit

Juice

Equipment you will use

Cutting Board

Knife

Bowl

Remove the grapefruit segments from the bowl, cut them into thirds, transfer to another bowl, and set aside separately.

Ingredients you will need

Grapefruit

Equipment you will use

Bowl

Add the palm sugar, rice vinegar, fish sauce, and salt to the bowl of grapefruit juice. Stir to dissolve the salt and sugar. Return the grapefruit segments to the bowl. Peel the papaya and cut it in half lengthwise, and remove the seeds. Use a mandoline to thinly slice the fruit.

Ingredients you will need

Grapefruit Juice

Rice Vinegar

Fish Sauce

Grapefruit

Palm Sugar

Papaya

Fruit

Seeds

Sugar

Salt

Equipment you will use

Mandoline

Bowl

Add the papaya to the grapefruit vinaigrette and stir to blend with the grapefruit segments. Cover the salad and reserve at room temperature.

Ingredients you will need

Vinaigrette

Grapefruit

Papaya

Heat a large cast-iron skillet over medium-high heat.

Equipment you will use

Frying Pan

Remove the beef from the marinade and remove any garlic or jalapeño slices that may be stuck to it. Season the meat with the salt.

Ingredients you will need

Marinade

Garlic

Beef

Meat

Salt

Add 1/4 inch (6 mm) of oil to the bottom of the hot pan and when the oil shimmers, slide the meat into the pan. Turn the heat down to medium. Cook the meat for 30 seconds and gently flip it. Cook for 30 seconds on the second side and flip the meat again. Repeat this process until the meat has cooked for a total of 6 minutes.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

While the meat is cooking, put half of the cilantro leaves on a platter large enough to hold the meat. When the meat has finished cooking, transfer it from the pan onto the bed of cilantro leaves. Cover the top of the meat with the remaining cilantro leaves and then invert a large platter over the meat to hold in heat while it rests.

Ingredients you will need

Fresh Cilantro

Meat

Equipment you will use

Frying Pan

Let the meat rest for at least 5 minutes; the heat will release the oils in the herbs and they will permeate the meat while it rests.

Ingredients you will need

Herbs

Meat

Remove the top plate and transfer the meat, still covered in cilantro leaves, to a cutting board. Carve the meat into slices, cutting against the grain.

Ingredients you will need

Fresh Cilantro

Grains

Meat

Equipment you will use

Cutting Board

Put the meat on a serving platter and add any juicesand leftover cilantro from the cutting board or the resting plate.

Ingredients you will need

Cilantro

Meat

Equipment you will use

Cutting Board

Add the watercress to the marinated fruit salad and mix gently to combine. Taste and add a pinch of salt if needed. Arrange the salad over the meat and serve immediately.

Ingredients you will need

Watercress

Fruit

Meat

Salt

Equipment

Ingredients

Servings:

4servings

Beef 1leave

from 1 bunch cilantro 15grams

teaspoons palm sugar, grated on a box grater, or packed dark brown sugar 10grams

teaspoons fish sauce 1

garlic clove, thinly sliced 1

jalapeño, thinly sliced 1

unripe papaya 4servings

Rice bran oil or peanut oil, for frying 10grams

0.35 ounce pickled ginger 14grams

tablespoon rice vinegar 4servings

Salad 3grams

1/2 teaspoon fine sea salt 1

sirloin cap steak or coulotte steak (17.6 ounces / 500 grams)33grams

tablespoons tamari soy sauce 30grams

tablespoons sweet vermouth 1bunch

watercress, chopped into bite-size pieces

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 Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.