About this recipe:For a touch of the exotic at home this healthy Thai salad hits the spot. Don't let the list of ingredients daunt you. It's really just meat marinated and cooked and used to dress a big fresh salad with a salad dressing. I could have split the marinade and dressing recipes up into separate recipes to make this look easier but I like to have it all in one place.
Stir together the marinade ingredients. Slice beef and put in a large zipper bag.
Pour the marinade into the zipper bag. Close the bag and massage the bag to mix the marinade to coat all the beef. Refrigerate for 2 to 24 hours to let the meat marinade.
Stir salad dressing ingredients together. Taste test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy in that order. Add a little more of any ingredient to balance the flavour. (Lime for more sour, sugar for less sour, salt or fish sauce for more salty and chili or Cayenne pepper for more spice). Set aside in the fridge.
Prepare your bowl of salad greens, tomato, onion, cucumber and herbs. Toss the salad.
Cook beef on a BBQ, under the grill or in a fry pan. If cooking in a fry pan cook with a little minced ginger, minced garlic and or sliced chili pepper.
Toss the salad with the dressing and lay over the beef strips. Optionally you can also sprinkle salad and beef with sliced fresh red chili pepper.
Can use any meat in this dish, for exampe chicken breasts or thighs or seafood or a mix. If you do not have coriander or basil the dish with taste great but the blend really makes that bit more authentic and special.
Alternately, mariade whole beef steaks and cook then slice and serve on the salad. This will give a less intense flavouring from the marinade but will enable the meat to be more rare on serving.
I have decided next time I do this recipe I will marinade it longer and marinade the whole piece of beef. Then cook the beef and only slice it after it is cooked and rested. I think it will be more tender and succulent that way. - 25 Nov 2011