Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill the steak in the freezer for 10 minutes before slicing.
1 tablespoon chile paste with garlic
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sugar
2 cups sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 serrano chile, seeded and finely chopped
8 Bibb lettuce leaves
How to Make It
Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.
Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.
One of the best "at home" Thai recipes! Usually I struggle to get an authentic Thai flavor when I cook at home, but this recipe really delivered!!! I, of course, didn't read the recipe well enough before I began so had to make a few modifications (which made it fantastic, so I think they are necessary). Ingredient Changes: ~2 tbsp dried ground ginger (in lieuf of fresh), used more garlic (1 elephant clove), used only 1 cup radish. Method Changes: Placed first 7 ingredients all in zip top bag and let marinate 20 minutes at room temp, then dumped the whole thing into a hot wok with 1 tbsp of light seasame oil and the minced serrano (with seeds). I let the sirloin cook for 10 minutes and then stirred in the remaining ingredients to heat through about another 3 minutes. Finally, I cooked some barley in water, drained well and stirred into the wok. I placed 3-4 leaves of living Bibb lettuce on each plate and topped with the thai beef. Wow - it was excellent; 100% a keeper - Enjoy!
This is a great summer recipe. With the heat we have been trying to fine recipes we don't need to heat the kitchen up with. I grilled the meat for 1.5 to 2 minutes each side. It was perfect! I added thin sliced orange pepper added nice color and good taste. My daughters only comment was needed more spice. Any ideas would be appreciated.
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