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
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
5 cups of spring greens, mesclun keep separate
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.