A flavor explosion for the Fiesta Friday #25.
It is important to me that my blog posts are honest and genuinely reflect how I eat which is why you won’t see gourmet, extravagant, high calorie meals here. A friend who reads my blog asked me if I eat any meat because I only post fish and vegetable recipes. The truth is that I do eat beef and pork but infrequently. If I eat meat then it will be great meat because I won’t settle for fast food mystery burgers or stringy fatty meat buried under gravy. (Sounds appetizing, right?) Here is my personal take on Thai Beef Salad where the meat is succulent filet mignon and is complimenting the fresh organic produce. If you are watching your calories and your nutritional status then you will appreciate the lean beef and the huge serving of delicious veggies.
Take what you need and savor every bite.
Thai Beef Salad Over Greens
Sauce and marinade
3 tablespoons fresh lime juice, 2 limes squeezed
1 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon sesame oil
3 tablespoon soy sauce
1/4 cup rice vinegar
1/4 cup cooking sherry (optional)
2 garlic cloves, minced
1/2 cup chopped cilantro
Salad
12 oz beef steak grilled and cooled, thinly sliced
1 red onion sliced thinning
2 carrots, sliced in curls with a peeler, (I used a purple and an orange carrot)
1 cucumber sliced
1/2 to 1 Serrano chili thinly sliced into rings, remove seeds to reduce the heat
1/2 cup packed fresh cilantro, chopped
1/2 cup fresh Thai or other basil chopped
1/4 cup toasted peanuts, coarsely chopped
For Serving
5 cups of spring greens, mesclun keep separate
Lime wedges
Directions
Mix sauce and use 1/4 cup to marinade the beef for 20 minutes to overnight. Grill marinated beef to medium rare and let rest before slicing. Throw marinade away and don’t reuse. Chop and slice remaining ingredients. Poor reserved sauce over meat and mix with the vegetable and herbs. Serve over spring greens with extra lime wedges and sliced Serrano if you prefer more spice.
What's for dinner, Doc? 
This sounds perfect for “steak night”. I prefer the fillet to fattier cuts even though they say the flavor is in the fat.
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Stacey, make sure you leave off the Serano peppers if the fur babies are having dinner with you. I need to post a selfie of my fur baby. He’s an adorable dorky Lassapoo.
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I always cook separate dinner for the fur babies since they can’t take our spices and such (they actually eat better than us). Please, please post a selfie or picture of your dorky lassapoo!
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Like you, I don’t eat meat often, but when I do I want it to be good. Starting with good quality ingredients and then a great recipe like this one makes it a pretty special meal. Thanks for sharing it with us at Fiesta Friday.
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Thanks Hilda. I have to try some of your grapevine garden recipes.
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Wow, this is the perfect yum factor!! I just love your use of good quality ingredients and the gorgeous flavours of your recipe. This will be inhaled by the gang at FF in not time flat! Thanks so much for bringing this to the party! š
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Thank you Julianna. That’s high praise coming from a fellow foodie.
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Yup, we foodies have to hang together! š
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Yum! I recently discovered Thai beef salad. This version sounds terrific! And love the pile of veggies š
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Wow!!! filet mignon salad, I am IN. Looks so yummy š
So glad you like this Thai food enough to cook it at home, Yay!!!!
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great looking salad.. right up my street
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Mr. Fitz, you bring the meat and I’ll keep the salads coming for FF.
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It’s a deal !
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I agree with every word about using quality ingredients rather than mystery meat burgers! And this salad looks wonderful.
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Thanks for stopping by. I seriously love Fiesta Fridays.
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