Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings

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
  • 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
  • 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
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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