Monday, May 7, 2012

Thai Beef Salad

This recipe is from My Grill by Australian Pete Evans. We brought this dish, along with my favorite spring rolls, and green beans in black bean sauce, to our good friends' house for a belated birthday celebration. The meal was a hit, the only downside, no leftovers!

Thai Beef Salad

Salt & pepper
1 pound filet
1 box asian brown rice noodles
3 green onions, sliced thinly on the diagonal
1 handful basil
1 handful mint
1 handful cilantro
2 Tablespoons chopped roasted peanuts

2 Tablespoons minced ginger
2 Tablespoons chopped cilantro sprigs
3 garlic cloves finely chopped
1 large red serrano pepper (or substitute with 2 small green thai peppers)
1 teaspoon honey
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
1 Tablespoon finely chopped lemongrass (inside white part only)
1 teaspoon sesame oil
3 Tablespoons extra-virgin olive oil

  • Season the filet with salt and pepper
  • Place filet on grill and cook approx. 4-5 minutes each side
  • Let stand before slicing
  • Cook the noodles according to directions, drain and rinse with cold water
  • For the dressing: combine all ingredients in a jar and mix
  • Toss the noodles with the dressing and add the torn herbs
  • Slice the beef thinly on the diagonal and place on top of the noodles
  • Top with the peanuts and serve

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