Thai Beef Salad I

Thai Beef Salad I Recipe - Authentic Southeast Asian Flavor

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Thai Beef Salad is a flavorful and refreshing dish that combines tender slices of beef with a tangy and spicy dressing. This dish is perfect for a light and healthy meal that is packed with protein and fresh vegetables.

History

Thai Beef Salad, also known as "Yam Nuea Yang," is a popular dish in Thailand that is often served as a starter or main course. The dish is believed to have originated in the northeastern region of Thailand, where beef is a common ingredient in many dishes. The combination of tender beef, fresh herbs, and a zesty dressing makes this dish a favorite among locals and tourists alike.

Ingredients

3 tbsp fish sauce or reduced-sodium soy sauce
3 tbsp brown sugar
1 head of iceberg lettuce, halved, cored, and thinly sliced
1 tbsp canola oil, divided
12 oz (340 g) sirloin steak, trimmed of fat and thinly sliced
3 jalapeno or serrano chili peppers, seeded and minced
1 onion, finely chopped
1 clove of garlic, minced
1 orange, peeled and white pith removed, coarsely chopped
0.25 cup chopped fresh cilantro
2 tbsp chopped dry-roasted peanuts

How to prepare

In a small bowl, stir together fish sauce (or soy sauce) and brown sugar.
Arrange lettuce on a platter or individual plates.
Heat 2 tsp of oil in a large nonstick skillet over medium-high heat until hot but not smoking.
Stir-fry the beef in batches until it is browned on the outside and still pink inside, about 1 minute per batch.
Spoon the beef over the lettuce.
Add the remaining 1 tsp of oil to the pan and cook chili peppers, onions, and garlic, stirring occasionally, until softened, about 1 minute.
Add the fish sauce (or soy sauce) mixture and bring it to a boil, stirring.
Remove from the heat and stir in orange and cilantro.
Spoon the mixture over the lettuce and beef, sprinkle peanuts on top, and serve warm.

Variations

Substitute the beef with chicken, pork, or tofu for a different twist on this dish.
Add sliced cucumbers, cherry tomatoes, or bell peppers for extra crunch and freshness.
Use different herbs such as mint or basil for a unique flavor profile.

Cooking Tips & Tricks

Make sure to slice the beef thinly to ensure that it cooks quickly and evenly.

- Marinate the beef in the soy sauce and brown sugar mixture for at least 30 minutes to allow the flavors to penetrate the meat.

- Use a hot skillet to quickly sear the beef and lock in the juices.

- Be careful not to overcook the beef, as it can become tough and chewy.

- Adjust the amount of chili peppers to suit your taste preferences.

Serving Suggestions

Serve the Thai Beef Salad with steamed jasmine rice or sticky rice for a more filling meal. Garnish with extra cilantro and lime wedges for added flavor.

Cooking Techniques

Stir-frying the beef quickly over high heat helps to retain its juiciness and flavor.

- Boiling the dressing briefly helps to meld the flavors together and create a cohesive sauce.

Ingredient Substitutions

Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

- Replace brown sugar with honey or maple syrup for a different sweetness.

Make Ahead Tips

Marinate the beef in the soy sauce and brown sugar mixture overnight for maximum flavor.

- Prepare the dressing and chop the vegetables ahead of time for a quick and easy assembly.

Presentation Ideas

Arrange the lettuce on a platter and top with the beef and dressing for an elegant presentation. - Garnish with a sprinkle of chopped peanuts and a sprig of cilantro for a pop of color.

Pairing Recommendations

Serve the Thai Beef Salad with a side of Thai sticky rice and a cold beer or a refreshing Thai iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the salad in a skillet over medium heat until warmed through, or enjoy it cold as a refreshing salad.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 8g

Fats

- Total Fat: 14g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 60%

- Calcium: 6%

- Iron: 20%

Alergens

Contains soy and peanuts

Summary

This Thai Beef Salad is a balanced meal that is rich in protein, vitamins, and minerals. It is low in carbohydrates and fats, making it a healthy option for those looking to maintain a balanced diet.

Summary

Thai Beef Salad is a delicious and healthy dish that is perfect for a light and refreshing meal. With a zesty dressing, tender beef, and fresh vegetables, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I had been invited to a friend's house for a barbecue. As I walked into their backyard, the aroma of grilled meat and fresh herbs filled the air. I was greeted with a plate of vibrant, colorful Thai beef salad that looked like a work of art.

My friend's mother, Mrs. Johnson, had prepared the salad and she graciously offered me a taste. The flavors exploded in my mouth - tangy lime, spicy chili, savory beef, and crunchy vegetables. It was unlike anything I had ever tasted before. I begged Mrs. Johnson for the recipe, and she laughed and said it was a family secret passed down through generations.

Determined to learn the recipe, I offered to help Mrs. Johnson in the kitchen. She agreed, and we spent the afternoon chopping, marinating, and grilling the ingredients. As we worked, she shared stories of her own grandmother teaching her how to cook and the importance of passing down family recipes.

After hours of cooking and preparation, the Thai beef salad was finally ready. Mrs. Johnson plated the salad beautifully, garnishing it with fresh herbs and a sprinkle of toasted peanuts. We sat down at the table and enjoyed the salad together, savoring each bite.

As I savored the flavors of the salad, I knew that this recipe would become a staple in my own kitchen. Mrs. Johnson noticed my enthusiasm and offered to write down the recipe for me. She handed me a piece of paper with detailed instructions and a list of ingredients.

Over the years, I have made this Thai beef salad countless times for family gatherings, potlucks, and dinner parties. Each time I prepare it, I think of Mrs. Johnson and the day she taught me the recipe. I have since added my own twist to the dish, experimenting with different ingredients and flavors.

One day, while shopping at the local market, I ran into an elderly Thai woman who was selling fresh herbs and spices. I struck up a conversation with her and mentioned the Thai beef salad recipe that Mrs. Johnson had taught me. To my surprise, the woman smiled and said she knew Mrs. Johnson and the recipe well.

She invited me to her home and taught me the traditional way of making Thai beef salad. She showed me how to balance the flavors of sweet, sour, salty, and spicy, and the importance of using fresh, quality ingredients. I was touched by her generosity and passion for cooking.

As I continued to make the Thai beef salad, I found joy in sharing the recipe with friends and family. I taught my grandchildren how to make it, passing down the tradition of cooking and the importance of preserving family recipes.

The Thai beef salad has become a symbol of my culinary journey, a reminder of the people who have inspired me and the memories we have shared in the kitchen. It is a dish that brings people together, creating moments of joy and connection.

As I sit in my kitchen, preparing the Thai beef salad once again, I am filled with gratitude for the experiences that have shaped me as a cook and a storyteller. The recipe may have originated from Mrs. Johnson's family secret, but it has now become a part of my own culinary legacy, a recipe that will be cherished and passed down for generations to come.