Photo: Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette Recipe
Ingredients
Salad:
- 1 medium Napa cabbage, cored and fine julienne
- 1/2 medium green cabbage, cored and fine julienne
- 1/2 medium red cabbage, cored and fine julienne
- 2 carrots, peeled and fine julienne
- 1 bunch mint leaves, picked
- 1 bunch Thai basil leaves, picked
- 1 bunch cilantro leaves, picked
Directions
Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
Vinaigrette:
- 2 cups canola oil
- 3 large shallots, peeled and finely sliced
- 2 stalks lemongrass, white part only, minced
- 2 to 3 Thai bird chiles, de-stemmed, minced
- 2 tablespoons fish sauce
- 1/2 cup fresh lime juice
- 1/2 cup rice wine vinegar
- 2 tablespoons sesame oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted sesame seeds, to garnish
In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
Thai beef:
- 2 choice sirloins (8 to 9 ounces each), or similar cut of beef
- 2 jalapenos chiles, roughly chopped
- 2 serrano chiles, roughly chopped
- 1 tablespoon sambal
- 4 large shallots, peeled and roughly chopped
- 4 garlic cloves
- 3 tablespoons honey
- 2 cups soy sauce
- 1 cup rice wine vinegar
- Salt and freshly ground black pepper, to taste
Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.
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By mariefrank_12728708
Bloomfield Hill...
on March 11, 2010
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I have made this a number of times, and it is always a winner. I marinate the sirloin steak for several hours, rather than 3-5 minutes, and it's not too spicy. hen I can't find the Thai peppers, I use serrano peppers, and I leave the seeds intact.
By susan_6305651
fort myers, FL
on January 04, 2010
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I paired this with Vietnamese summer rolls and wowed my friends and family. This easily served 8 of us and we still had leftovers. Loved the lightness and the incredible flavors the mint, cilantro and basil had in the salad. I substituted flank steak; marinated it for 2 hours - was great! Next time will cut the oil in the vinaigrette by at least 1/2. Also will reduce the soy and vinegar in the marinade to cut down the volume a bit.
By azafran341_11667099
Decatur, GA
on February 16, 2009
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The recipe says it serves four, but the amount of cabbage called for would serve at least eight people. One napa cabbage and one half red cabbage, with one carrot and half-bunches of basil, mint, and cilantro, is plenty for four people.
The recipe asks for far more oil, soya sauce and vinegar than is necessary. The vinaigrette needs no more than 3/4 cup oil, 1/4 cup lime juice and 1/4 cup vinegar (while keeping the same quantities of other ingredients. Also, the marinade for the beef needs no more than 3/4 cup soya sauce and 1/3 cup rice vinegar, and halving all the other ingredients. Otherwise you end up discarding so much marinade, which is wasteful.
I have to admit that I was a little worried about this one as I was making it, but it all came together at the end. The vinaigrette has a light, tangy flavour, and the marinade on the beef complements it perfectly.
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