Recipe courtesy of Ming Tsai and Amy Trujillo
Episode: Asian Salads
Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette
Total:
1 hr
Active:
20 min
Yield:
4 servings
Total:
1 hr
Active:
20 min
Yield:
4 servings

Ingredients

Salad:
Vinaigrette:
Thai beef:

Directions

Salad:

Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.

Vinaigrette:

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:

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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