Spicy Grilled Beef Salad
The name of this substantial dish means “beef with dripping liquid.” The beef is lightly grilled or broiled, then thinly sliced. The slices are cooked a little more in a hot broth-based dressing before being tossed with sliced shallots and fresh mint leaves. The meat emerges tender, moist, and lightly spiced with chiles. It makes a great main-course dish accompanied by sticky rice or aromatic jasmine rice.
Roasted Rice Powder
This handy condiment from northeast Thailand, Laos, and Vietnam is simple to prepare and adds good flavor as well as a slight and very pleasing texture to cooked salads. Make up a batch and keep handy for sprinkling on cooked vegetables and other soft foods as you please.
¼ cup Thai sticky rice or jasmine rice
Heat a heavy skillet over medium-high heat. Add the rice and dry-roast, This handy condiment from northeast Thailand, Laos, and Vietnam is simple to prepare and adds good flavor as well as a slight and very pleasing texture to cooked salads. Make up a batch and keep handy for sprinkling on cooked vegetables and other soft foods as you please.
MAKES about ¼ cup powder
Serves4 to 6 with rice
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, juicy, meaty, savory, spiced
Type of Dishmain course salad
- One 1-pound boneless beef sirloin steak, approximately ¾ inch thick
- 1 teaspoon freshly ground black pepper
- ½ cup beef or chicken broth
- 3 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce
- 1 teaspoon sugar
- 1 teaspoon Roasted Rice Powder (optional; see Notes)
- 1/3 cup thinly sliced shallots, separated into rings
- 4 scallions, trimmed, sliced lengthwise in half, and cut into ½-inch lengths
- 2 bird or serrano chiles, minced
- ½ cup mint leaves
- 1 small cabbage, cored, cut into wedges, and separated into leaves
- 8 to 10 leaves tender leaf or Bibb lettuce
- 4 to 6 leaves napa cabbage, cut crosswise into 1- to 2-inch slices
- 5 or 6 yard-long beans, trimmed, cut into 2-inch lengths, and (optional) blanched in boiling water for 1 minute
- 1 European cucumber, cut into ¼-inch slices
- 2 or 3 scallions, trimmed and sliced lengthwise in half
Prepare a grill or preheat the broiler.
Rub the meat with the black pepper.
If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element.
Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the meat across the grain.
In a medium saucepan, mix the broth, lime juice, fish sauce, and sugar together and bring to a boil over high heat. Toss in the rice powder and meat and quickly stir to coat the meat. Immediately remove from the heat and transfer the meat and dressing to a large bowl (you must be quick so as not to overcook the beef).
Add the shallots, scallions, chiles, and mint and toss gently. Let stand while you arrange your choice of accompaniments on a platter.
Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.
2000 Jeffrey Alford and Naomi Dugid