Beef Strips With Crunchy Thai Salad Food

BEEF STRIPS WITH CRUNCHY THAI SALAD

Steps:

• Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
• Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CRUNCHY THAI SALAD

Steps:

• Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
• Boil the green beans for one minute, then drain and let cool.
• Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
• Toss until mixed.
• Arrange the lettuce leaves on a plate, then put some salad on top.

CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING

Steps:

• To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
• Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
• Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.

THAI SUN DRIED CRISPY BEEF

Steps:

• Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
• Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
• Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
• Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
• Refrigerate bagged beef mixture overnight.
• Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
• The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
• Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.