Beef salad recipe with step by step pictures. Simple beef salad recipe with beef broth and vegetables from soup. How to make beef salad, the classic version. Beef salad, called by some “beef salad”. Beef salad, the original recipe and the accuracy of the name.
There are few Romanians who have not tasted beef salad since childhood. Along with the mushroom salad with mayonnaise , stuffed eggs and eggplant salad , they are part of an unwritten Romanian food code, mandatory at all family parties.
I am inclined to believe that most of us enjoyed for the first time such a popular beef salad on the occasion of cutting the moth, a good opportunity to party and tempt the fresh haircut with all sorts of worldly things, from fantasies parents, represented by the stack of banknotes, car keys or playing cards and up to the first teaspoon of salad with mayonnaise or the first mouthful of roasted neck, that just be no fire.
Such a beloved beef salad is a good opportunity to make sense of vegetables and cooked meat for beef soup , but beyond that, it is definitely so popular that there are many people who cook vegetables and meat especially to make salad. beef, the soup not being as interesting.
The beef salad recipe I propose to you in the following is exactly as I woke up with it, not at all more elaborate or reinterpreted. I know that some people put all kinds of pickles in this salad, from donuts to donuts, I know that my grandmother and mother only put pickles in vinegar and I do the same. We have reserved a specific paragraph for the name of the salad and the type of meat used, which you will certainly not miss.Print
Thai Beef Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Luch
- Method: Main Course
- Cuisine: American
- 1 clove garlic
- 1 jalapeno (halved)
- 1 lime (juiced)
- 1 1/2 Tablespoons fish sauce
- 2 Tablespoons minced lemongrass(remove the tough outer leaves and slice the tender white core)
- 1 1/4 teaspoons brown sugar
- 1/4 teaspoon red chile flakes
- 1/2 Tablespoon vegetable oil
- 1 1-inch thick New York strip steak (9 to 10 oz.)
- 2 Tablespoons uncooked rice
- 2 medium shallots (thinly sliced)
- 1/4 cup fresh mint leaves (loosely packed, roughly chopped)
- 3 Tablespoons roughly chopped cilantro leaves and stems
- Lettuce of your choosing
- Cherry tomatoes (halved)
- Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes. Taste and adjust seasonings with additional lime juice, fish sauce, sugar, if needed. Stir well and set aside.
- Put rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
- Heat the oil in a skillet over medium high heat. Sear the steak until it is well browned on one side, 5 to 6 min. Flip and cook until the second side is dark brown and the meat is medium rare, another 5 to 6 min. Transfer to a cutting board and let rest for 5 min. Slice the steak thinly and then cut into bite-size pieces.
- In a medium bowl, combine the beef (and any accumulated juices), shallots, mint, and cilantro. Stir the dressing and pour it on top. Toss gently. Add the ground toasted rice, and toss. Serve over lettuce with cherry tomatoes.
- Serving Size: 2
- Calories: 349kcal
- Sugar: 3g
- Sodium: 1134mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 102mg
Keywords: thai beef salad