Thai take out at home, spicy beef salad

Lean beef, freah herbs and a slightly sweet and spicy sauce  Back again, by popular demand: Spicy Thai beef salad. This recipe is one of our most popular and requested. It is easy-to-make, low-cal, and healthful. The type of beef used is lean and the amount minimal.

Anne Gravel, our contributing editor, added her vote for the recipe. She loves it. This tasty Thai recipe is perfect for a beginner or an experienced cook. It can be doubled, if you are feeding a couple or a family. It is fancy enough for company and a snap to make. You can leave out the fried onions if you can’t find them, or really are watching calories. Ditto for the peanut topping. Replace both with a crunchy grated carrot; you will never know the difference. There are substitutes for some of the more exotic ingredients. The recipe will be delicious with all variations. The key ingredients don’t change.

 
For 2-3 people:
 
One pound of thinly-sliced lean beef minute-steak or fondue beef. Salt lightly, cook quickly, and set aside to chill.
 
Vinaigrette:
 
Mix in a bowl large enough to hold the salad:
 
2 tbsp. Thai fish sauce. I prefer 3 Crab Brand, but any will do. It is now available in most local food shops these days. This is a key ingredient, but if you really can’t locate it and want to try this recipe, try a large spoon of anchovy paste. Dissolve it in a bit more lime juice. If a fish allergy is the problem, try adding salt to taste to the finished sauce. But do try to find it otherwise. It is a key flavour. If you can’t, you’ll still have a tasty salad;
2 tbsp. Kecap Manis (this is sweet Indonesian soy sauce) or regular soy sauce plus 1 tbsp. brown sugar or 1 pkg. Splenda;
Grated rind from one clean lime
Juice of 1½ to 2 limes
1½ inches of fresh ginger
2 cloves of crushed garlic
1 pkg. of Splenda/1 tbsp. sugar/honey
2 tsp. Kadoya Sesame Oil with cayenne, or any brand of sesame oil plus 1 tsp. cayenne, or to taste
Add the slightly-chilled meat
For a vegan version, use extra firm tofu. Slice into thin sticks. Dry and give them a quick sauté in a non-stick pan with a little oil and a clove of garlic. Cool, cube, and add to the sauce.
 
Cook the noodles.
 
Use Oriental egg noodles that come in small “nests,” one per person. Or you can use Japanese soba or buckwheat noodles, cellophane noodles, or even spaghetti, if that is what you can find. Do not overcook your noodles. They take just minutes in salted boiling water.
 
Rinse your noodles in cool water to stop the cooking, and drain. Toss with beef and sauce.
 
Add and Toss:
One thinly-sliced red pepper
One carrot, peeled and then, thinly sliced, or grated.
4-6 green/spring onions, sliced on angle
Roll and slice fresh washed and dried basil and cilantro in a technique called chiffonade. About ¼ cup each or to taste. (These herbs are key.)
 
Optional: 1/8 cup French fried onions from Asian shops or in a can from the grocery. Durkee is a popular western brand. I like to buy mine at the Asian grocery.
Toss the salad and chill. Serve garnished with sliced cherry tomatoes. Top with a few peanuts or some grated carrot.
 
This looks and smells divine. It is a perfect doubled-up for lunch the next day. I promise, you will want to eat it twice. Try it and you will be addicted.
 
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