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Monday, August 8, 2011

Thai Beef Salad

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3 Limes - juice of
1/2 tsp fish sauce
1 Tbsp soy sauce
1 tsp grated ginger
1 Tbsp serrano chili, minced
1 Tbsp peanut butter
pinch sugar


Salad greens
Green onion
Fresh mint, minced
Cilantro, chopped to your liking

1 Lb flank steak cut into long strips against the grain (then pounded thin)
1/2 tsp fish sauce
1 Tb soy sauce
1/2 tsp Penzeys Bangkok seasoning


1/4 Cup crushed peanuts

Mix the fish sauce, soy sauce, Penzeys Bangkok seasoning, salt and pepper in a bowl and add the steak. Coat the steak well in the mixture and let sit at room temperature for 30 minutes.

In a small bowl add the juice of 3 limes, fish sauce, soy sauce, ginger, serrano chili, peanut butter, pinch of sugar and mix well. Set aside. Mix the salad fixins, and plate.

Heat a saute pan to medium heat. Remove the beef from the marinade and pat dry with a paper towel. Cook the beef for a few minutes on each side (or to you preferred doneness). Prepare the salads to your liking and arrange the steak on the salad and top with the dressing - Eat & Enjoy

Bon Appetit...


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