SIX SEASONS BLOG

THAI GRILL BEEF SALAD

Thai Grill Beef Salad

03Jan

Ingredients:

  • 100 gm Beef tenderloin  1/2-inches thick
  • 3 tablespoons lime juice, divided
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons canola oil
  • 2 tablespoon brown sugar
  • 1 teaspoon minced garlic powder
  • 1 ½ teaspoons minced ginger
  • 1 ¼ teaspoons red curry paste or chili-garlic sauce
  • ½ head red-leaf lettuce, torn (about 6  pieces)
  • 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
  • ½ cup cilantro leaves, rinsed and dried
  • 1 cup basil leaves,
  • Sliced cucumber into ribbons

METHOD OF SIX SEASONS HOTELS THAI GRILL BEEF SALAD:

  1. Rinse and pat the meat dry. Place in a salable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce,canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  2.  Spray grill cooking oil and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired done ness. Let rest until room temperature then slice thinly against the grain.
  3.  Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the dressing and toss to coat.

LEAVE A COMMENT