5
Submitted by shimmerchk
"This is my mom's specialty. I hated it as a little kid, but now I adore it and make it often. It was hard to nail my mom's recipe down to measurements, but we figured that this was the closest we could get without saying "eyeball" it. The flavors are the classic Thai mix of salty, sour, sweet and spicy."
photo by Food.com 
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
2-4
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ingredients
-
steak
- 8 -10 ounces New York strip steaks (about 1 1/2 in thick)
- salt and pepper
- 1⁄2 tablespoon vegetable oil
-
salad
- 1⁄4 cup shallot, sliced thin
- 3 tablespoons chopped cilantro stems, and leaves
- 1⁄4 cup mint leaf (loosely packed to measure and then, chopped)
- 1 medium cucumber, seeded and sliced
- 4 -6 romaine lettuce leaves, for serving
-
dressing
- 1 clove garlic, minced
- 2 Thai chiles, minced (more or less depending on the heat desired)
- 2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
- 1 1⁄2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
- 2 tablespoons fish sauce (nam pla)
- 2 1⁄2 tablespoons fresh lime juice
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directions
- Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
- Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
- Whisk together to combine and set aside.
- To cook the steak, heat oil in a skillet over medium high heat.
- Sear the steak on one side and continue to cook 5-6 minutes.
- Turn over steak and cook for another 5 minutes or until medium rare or medium.
- Remove from heat and let stand on cutting board for 5 minutes.
- After meat has rested, slice steak very thinly.
- In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
- Pour the dressing on top and toss gently.
- Line a serving platter with romaine leaves and pile beef salad on top.
- Serve with rice if desired.
Questions & Replies
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Reviews
-
Excellent! I put a bit too much dressing on, but it was wonderful all the same. Will be making again - thanks to you & your mum!!
Mellowpuff
-
Love love love this recipe, been making it for years, but I use left over roast beef cut into thin strips and Chinese leaf lettuce
ninavanton
-
This is a delightful salad! I substituted a red onion for the shallot, and didn't use mint this time. I had Japanese cucumbers, so didn't seed or peel them. I also had very thinly sliced beef, so I just fried it and used it. Two little red Thai chilies were just right for me. So easy, and so very very good. Thank you very much for posting this lovely recipe.
mianbao
-
Very, very delicious. Not to complicated to make, other than all the cutting. I will definitely make it again. My wife thought it was better than our favorite Thai restaurant. Very good.
coronajf
-
This is a wonderful recipe. The only change we made was using the lt. brown sugar as we couldn't find palm sugar. I would have never thought to put fresh mint with the other ingredients, but now that I've tried it I can't imagine eating the dish without it. This is going into my file of keepers for summer entertaining. Thanks for the recipe, shimmerchk!
394mm493
see 1 more reviews
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Tweaks
-
This is a delightful salad! I substituted a red onion for the shallot, and didn't use mint this time. I had Japanese cucumbers, so didn't seed or peel them. I also had very thinly sliced beef, so I just fried it and used it. Two little red Thai chilies were just right for me. So easy, and so very very good. Thank you very much for posting this lovely recipe.
mianbao
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
- 25 Followers
- 34 Recipes
- 36 Tweaks
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
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