Recipe courtesy of Michael Lomonaco
Save Recipe Print
Yield:
4 portions
Level:
Easy

Ingredients

Directions

Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.

Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.

Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.

Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Ty's Thai Salad

Recipe courtesy of Trisha Yearwood

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Thai Beef Salad

Recipe courtesy of Jean Anderson

Thai Beef Salad

Recipe courtesy of Jesse Cool

Cold Thai Beef Salad

Recipe courtesy of Ann-Marie Murrell

Thai Grilled Beef Salad

Recipe courtesy of Gourmet Magazine

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Thai-Style Tomato and Shrimp Salad

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories