Andrew Zimmern Cooks Thai Beef Salad

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and easier to find.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

Preheat the oven to 350 degrees Fahrenheit.

Spread rice in a single layer on a pan and place it in the oven.

Check the rice after 30-35 minutes, aiming for a nice golden brown color.

After about 40 minutes, remove the rice from the oven and let it cool for about 10 minutes.

Grind the cooled rice in a mortar and pestle to make toasted rice powder.

Season the strip loins with salt and place them in a seasoned cast iron skillet, cooking until rare.

Use a chef press to flatten the meat for an even sear.

Let the beef rest after cooking; it should be medium to medium-rare.

Julienne the lettuce, slice the cucumbers, cut the tomatoes in half, and prepare the onion by peeling and slicing it.

Take sprigs of mint and a handful of cilantro, tearing the leaves and adding them to the salad.

Slice the cooked beef thinly and sprinkle about a tablespoon of toasted rice powder onto the salad.

Prepare the dressing by combining toasted rapeseed oil, fish sauce, garlic chips, dried shrimp, tamari, brown sugar, ginger, and lime juice in a cup measure and blend until emulsified.

Pour the dressing over the salad or serve it on the side for guests to dress their own salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens