Recipe Database
Thai Beef Salad with Sweet and Sour Vinaigrette
Thai Beef Salad with Sweet and Sour Vinaigrette
Serves: 4

The Beef

4 tablespoons Asian fish sauce
1 tablespoon Montreal steak seasoning
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper
3 tablespoons ground fresh chili paste
4 ounces sesame oil
Juice of 1 fresh lime
2 beef tenderloins filets (about 8 ounces each)

The Vinaigrette

4 ounces sweet and sour sauce
2 ounces rice wine vinegar
2 ounce orange juice
8 ounce olive oil

The Salad

2 cups Napa cabbage
2 cups baby arugula
2 cups spring mix
2 cups romaine
¼ cup loosely packed mint leaves (fresh)
¼ cup loosely packed cilantro leaves (fresh)
2 ounces julienne carrots
2 ounces julienne cucumbers
½ ounce thinly slices red radishes
1 ounce shaved red onion (or shallots)

Directions 1. With a chefs knife cut the beef into about ½ to 1 inch thick strips place the meat into a 6 or 8 inch glass baking dish. Then take a small mixing bowl and whisk together the fish sauce, lime juice, chili paste, red pepper, garlic powder, steak seasoning then slowly whisk in the sesame oil to combine all the other ingredients. Pour the mixture over the steak in the pan turning to coat; marinate 20 minutes at room temperature or 1 hour in refrigerator for a richer taste of the meat. 2. Take this time to make your Vinaigrette for the salad. With a mixing bowl add the sweet and sour sauce, orange juice, and rice wine vinegar whisk to combine the three items. Then slowly add the olive oil s few drops at a time until all the ingredients are combined with each other. 3 To cook the beef heat a sauté pan over med-high heat, add about one tablespoon of olive oil to the sauté pan, when the oil give off a little smoke it is time to add the meat to the pan for cooking. Make sure before you add the beef to the hot pan that you have drained off all the liquid from the meat. This will help the beef cook faster and keep you from getting burned. Sauté the beef for 5 to 10 minutes for med-rare are until your desired doneness. Make sure to turn the meat so it does not burn. Transfer the beef to a clean pan or plate to cool to room temp. (ChefNote) the beef will continue to cook after you take it out of the pan so take it out a bit rarer than you want it to finish) 4 The beef is done and resting its time to make the salad. In a large bowl start to stack the greens. Being with the cabbage, romaine, spring mix, Arugula, mint, cilantro, onion, carrots, cucumbers, then radishes. Then add the beef and the vinaigrette to the salad mix well, place the salad on a large platter and it is time to eat.

Prep Time: 40 minutes Cook Time: 15 minutes