I love Thai food and when I'm traveling, I always try to find a Thai Restaurant in the area I'm visiting. The one dish I always have and cook at home is the Thai Beef Salad. Here is my recipe.
1 lb beef stir fry, very thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup finely sliced red/yellow onion and/or shredded shallots
2 green onions, coarsely chopped
1/4 cup sliced carrots, mushrooms or as much or little based on your taste
Cucumber sliced, as much/little based on your taste
1 Tomato sliced or diced
Chopped, Shredded or sliced Ice Berg Lettuce.
You can basically add any veggie you like or eliminate what you don't like.
DRESSING
juice of 1 lime or 1/2 lemon
2 Tbsp's fish soy (Thai Kitchen brand Best)
1/2 tsp cayenne pepper
1 Tbsp All-Purpose Chili Sauce (see below how to make homemade sauce)
1 tsp sugar
Place the meat in boiling water for 1 minute (it should be medium rare). Allow the meat to drain and cool off. You can substitute the beef with shrimp or diced chicken.
In a salad bowl, line with lettuce and layer rest of veggies on top. Arrange the beef on top, sprinkle with fresh mint. Add the Dressing all over the salad. Serve with Jasmine Rice. Enjoy
ALL-PURPOSE CHILI SAUCE
1 lb fresh Thai red and green peppers
2 cups rice vinegar (Nakano Brand better taste)
1/2 cup sugar
1/3 cup salt
1/3 cup Sake
1 cup fresh garlic cloves
Peel garlic. but don't wash them. Place ALL ingredients in a blender or food processor on high until fully blended and form into a paste like mixture. Store in refrigerator inside a glass mason jar. The longer you keep it, the more the flavor will mature. NOTE: don't try any other type of pepper as it won't be the same. I tried it and threw it all out.
I love Thai food and when I'm traveling, I always try to find a Thai Restaurant in the area I'm visiting. The one dish I always have and cook at home is the Thai Beef Salad. Here is my recipe.
1 lb beef stir fry, very thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup finely sliced red/yellow onion and/or shredded shallots
2 green onions, coarsely chopped
1/4 cup sliced carrots, mushrooms or as much or little based on your taste
Cucumber sliced, as much/little based on your taste
1 Tomato sliced or diced
Chopped, Shredded or sliced Ice Berg Lettuce.
You can basically add any veggie you like or eliminate what you don't like.
DRESSING
juice of 1 lime or 1/2 lemon
2 Tbsp's fish soy (Thai Kitchen brand Best)
1/2 tsp cayenne pepper
1 Tbsp All-Purpose Chili Sauce (see below how to make homemade sauce)
1 tsp sugar
Place the meat in boiling water for 1 minute (it should be medium rare). Allow the meat to drain and cool off. You can substitute the beef with shrimp or diced chicken.
In a salad bowl, line with lettuce and layer rest of veggies on top. Arrange the beef on top, sprinkle with fresh mint. Add the Dressing all over the salad. Serve with Jasmine Rice. Enjoy
ALL-PURPOSE CHILI SAUCE
1 lb fresh Thai red and green peppers
2 cups rice vinegar (Nakano Brand better taste)
1/2 cup sugar
1/3 cup salt
1/3 cup Sake
1 cup fresh garlic cloves
Peel garlic. but don't wash them. Place ALL ingredients in a blender or food processor on high until fully blended and form into a paste like mixture. Store in refrigerator inside a glass mason jar. The longer you keep it, the more the flavor will mature. NOTE: don't try any other type of pepper as it won't be the same. I tried it and threw it all out.
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