Beef Salad

Thai Beef Salad Recipe with Lemongrass and Ginger

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

This Beef Salad recipe is a delightful fusion of flavors and textures, combining tender slices of beef with crisp vegetables and a tangy dressing. It's a refreshing dish that's perfect for a light lunch or as part of a larger meal. The combination of fresh herbs, spices, and the zesty lime dressing brings a burst of flavor to every bite, making it a favorite among those who appreciate vibrant, healthy meals.

History

The origins of Beef Salad can be traced back to various Asian cuisines, where salads incorporating meat, fresh vegetables, and herbs are a staple. This particular recipe draws inspiration from Southeast Asian flavors, notably Thai and Vietnamese, where the use of ingredients like fish sauce, lime, and lemongrass is prevalent. Over time, the recipe has evolved and been adapted in numerous ways, but its core elements remain a celebration of fresh, aromatic ingredients.

Ingredients

Recipe default

100 g of lean sirloin steaks
1 large red onion, finely sliced
0.5 cucumber, finely sliced into matchsticks
8 – 10 iceberg lettuce leaves
1 small carrot, finely sliced into matchsticks
Fresh ginger, finely sliced into matchsticks
1 stalk of lemongrass, finely chopped
1 tbsp of chopped spring onions
2 tbsp of rice wine
juice of limes
2 tbsp of fish sauce
4 tbsp of water
0.5 tbsp of brown sugar
3 red chilies, finely sliced, for garnish
Fresh coriander
mint leaves

How to prepare

Grill the sirloin steaks until they reach a medium-rare doneness, then allow them to rest for 13 minutes.
Once cooled, thinly slice the beef and place the slices in a large bowl.
Add the sliced onion, cucumber, lettuce, carrot, ginger, and lemongrass to the bowl.
In a small bowl, combine the sugar with water, lime juice, rice wine, and fish sauce. Mix well, then pour into the large bowl.
Garnish with spring onions, chillies, coriander, and mint.

Variations

There are numerous ways to vary this recipe to suit different tastes or dietary needs. For a vegetarian version, grilled tofu or tempeh can replace the beef. Adding different vegetables, such as bell peppers or snap peas, can also provide new flavors and textures.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, it's crucial to let it rest after grilling before slicing it thinly against the grain. This allows the juices to redistribute, making each bite succulent. For the vegetables, using a mandoline slicer can achieve uniform, thin slices, enhancing the salad's texture. Lastly, preparing the dressing ahead of time and letting it sit can help meld the flavors together more cohesively.

Serving Suggestions

This Beef Salad can be served as a standalone meal or as part of a larger spread. It pairs well with steamed rice or rice noodles for a more filling meal. For a complete dining experience, consider serving it alongside other dishes such as spring rolls or a coconut-based soup.

Cooking Techniques

Grilling the beef not only adds a smoky flavor but also helps to retain its juiciness. For the vegetables, keeping them raw preserves their crunch and nutritional content, while the dressing benefits from a good whisking to emulsify the ingredients, enhancing its flavor.

Ingredient Substitutions

If lemongrass is not available, lemon or lime zest can be used as a substitute to achieve a similar citrusy aroma. In place of fish sauce, soy sauce mixed with a little lime juice can be used, though this will alter the flavor profile slightly.

Make Ahead Tips

The beef can be grilled and the vegetables prepared a day in advance. Store them separately in the refrigerator, and assemble the salad just before serving to maintain the freshness and crunch of the vegetables.

Presentation Ideas

Serve the salad in a large, shallow bowl to showcase the vibrant colors and textures. Garnish with extra herbs and lime wedges for a fresh, appealing look.

Pairing Recommendations

This Beef Salad pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or a light, citrusy beer. The acidity and freshness of the drink complement the flavors of the salad perfectly.

Storage and Reheating Instructions

While this salad is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It's not recommended to reheat the salad, as the vegetables will lose their crunch.

Nutrition Information

Calories per serving

Each serving of this Beef Salad contains approximately 200 calories, making it a light yet nourishing option that fits well into a balanced diet.

Carbohydrates

This Beef Salad is relatively low in carbohydrates, with the primary sources being the vegetables and the small amount of brown sugar in the dressing. The total carbohydrate content is approximately 10g per serving, making it a suitable option for those on lower-carb diets.

Fats

The lean sirloin steak used in this recipe is a good source of healthy fats, particularly if grass-fed beef is chosen. The overall fat content is moderate, with roughly 8g per serving, most of which are unsaturated fats that are beneficial for heart health.

Proteins

Protein is a standout nutrient in this Beef Salad, with each serving providing a substantial 22g of high-quality protein from the sirloin steak. This makes the salad an excellent option for muscle repair and growth, as well as keeping you feeling full and satisfied.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the variety of vegetables and herbs used. It's particularly high in Vitamin A from the carrots, Vitamin C from the limes and chilies, and iron from the beef. Additionally, the herbs provide a range of antioxidants that support overall health.

Alergens

The primary allergens to be aware of in this recipe are fish sauce (fish) and soy (if using soy-based fish sauce). It's also important to note that while this recipe is gluten-free, those with gluten sensitivities should ensure all ingredients, such as the fish sauce, are certified gluten-free.

Summary

Overall, this Beef Salad is a nutritious, balanced dish that provides a good mix of proteins, healthy fats, and essential vitamins and minerals. It's low in calories and carbohydrates, making it an excellent choice for those looking to maintain a healthy diet.

Summary

This Beef Salad recipe is a celebration of fresh, vibrant flavors and textures. It's a nutritious, satisfying dish that's perfect for a light lunch or as part of a larger meal. With its mix of tender beef, crisp vegetables, and tangy dressing, it's sure to become a favorite for those seeking a healthy, flavorful option.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Beef Salad. It was many years ago, when I was just a young girl living in a small village in the countryside. My mother had always been a wonderful cook, and she passed down her love for cooking to me. I would spend hours in the kitchen with her, helping her prepare meals and learning all of her secret recipes.

One day, a traveling chef came to our village and held a cooking demonstration in the town square. I was mesmerized by his skill and passion for food, and I knew that I had to learn from him. After the demonstration, I approached him and asked if he would be willing to teach me some of his recipes. To my surprise, he agreed.

Over the next few weeks, I spent every spare moment with the chef, learning the art of cooking. He taught me how to prepare different cuts of meat, how to season dishes just right, and how to balance flavors to create delicious meals. One day, he showed me how to make his special Beef Salad, a dish that quickly became one of my favorites.

The chef explained that the key to a great Beef Salad was in the marinade. He showed me how to mix together soy sauce, ginger, garlic, and a touch of sugar to create a flavorful marinade for the beef. He then taught me how to sear the beef to perfection, leaving it tender and juicy on the inside.

Once the beef was cooked, the chef demonstrated how to assemble the salad. He showed me how to toss together crisp lettuce, sweet cherry tomatoes, and crunchy cucumbers with a simple vinaigrette dressing. Finally, he topped the salad with the sliced beef and a sprinkle of sesame seeds for an added crunch.

As I tasted the Beef Salad for the first time, I was blown away by the explosion of flavors in my mouth. The savory beef paired perfectly with the fresh vegetables and tangy dressing. It was a dish that was both light and satisfying, and I knew that I had to add it to my repertoire of recipes.

Over the years, I have continued to perfect the recipe for Beef Salad, making small tweaks here and there to suit my own taste. I have shared it with friends and family, who have all raved about its deliciousness. It has become a staple at family gatherings and dinner parties, always drawing compliments and requests for the recipe.

I often think back to that day in the village square, when I first discovered the recipe for Beef Salad. It was a turning point in my culinary journey, a moment that sparked my passion for cooking and inspired me to continue learning and experimenting in the kitchen. I am grateful to the traveling chef who took me under his wing and shared his knowledge with me, and I will always cherish the memory of that day and the delicious dish that came from it.