spicy beef salad
This is my version of a thai dish that I ate a long time ago. As always, when I like something, I try to replicate it at home, and so my version is always going to be different than the actual dish itself. I've made this for many years and it's become one of my signature dish.
beef sirloin
salt
lime juice
black pepper
roasted rice powder
roma tomatos, roasted, peeled and sliced
cucumbers, peeled and sliced
carrots
Green onions and cilantro, chopped
Jalapeño peppers and thai chili peppers, chopped
Mint leaves
1. Preparing the beef: Grill or oven roast to medium (or whatever your preference). Let beef rest in a mixing dish for 5 minutes, then slice across the grain as thinly as you can, putting all the beef back into this dish (to retain as much juice as possible)
Another option is to slice first (thinly and evely across the grain as if for a stirfry), then pan fry them quickly, but do not let the juices evaporate. When finished, transfer everything from the pan to a mixing dish. This method will give you the most juice.
2. Preparing the tomatoes: Grill or oven roast whole tomatoes until the skin starts to peel off. Do not slice until you’re ready to use to retain as much juice as possible to add to the dish. You can also microwave them too to save on time (but it won’t have a deep roasted flavor).
3. Add salt, black pepper and lime juice. Mix well. Taste test. Aim for an acidic, robust flavor
4. Add roasted rice powder. mix and taste test.
5. Cut up tomatoes. Add to the bowl. Add cucumbers and carrots. toss gently.
6. Add the rest of the herbs.