Thai Beef Salad Bangkok Style ยำเนื้อย่าง - Episode 69

Notes

Thai Beef Salad is so delicious that I decided to make it twice. The Thai Beef Salad recipe in this episode is the classic Bangkok style beef salad. The previous episode was Isaan style beef salad. When cooking the meat for this dish, leave the fat untrimmed. The fat will add flavor and tenderness to the beef while it cooks. Only trim the fat from the beef after it has cooked and rested. There are some obvious variances, like carrot and tomatoes, and there is no dry roasted sticky rice in this version of beef salad. The general flavor profile is very similar between the two beef salad variations, but they are also noticeably different, if that makes sense. This dish is a little bit spicy, a little bit sour, and a whole lot delicious. 

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Serving Info

Prep. time: 10 minutes
Cook time: 10 minutes (+20 marinade, +10 rest)
Total time: 50 minutes
Servings: 4 people

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Ingredients

Salad
1 and 1/2 pounds sirloin steak
1 cucumber
1 carrot
2 celery stalk
1/2 small red onion
20 cherry tomatoes
handful of fresh mint
small handful Chinese celery
3 tablespoons roasted peanuts (crushed)

Salad Dressing
2 tablespoons lime
4 Thai chili peppers
3 tablespoons fish sauce
3 tablespoons palm sugar
2 garlic cloves

Beef Marinade
salt to taste
pepper to taste
2 tablespoons thin soy sauce