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Thai Beef Salad with Spicy Peanut Dressing The Frog Commissary Cookbook Steven Poses, Anne Clark, and Becky Roller Yield: 5 - 6 servings Spicy Peanut Dressing ½ cup unseasoned rice wine vinegar ⅓ cup corn oil 1 tsp. salt 1 Tbsp. sugar ¾ tsp. minced garlic ½ tsp. crushed red pepper flakes 1¼ tsp. soy sauce 1¼ tsp. sriraja (Thai hot sauce) or Tabasco 1¼ tsp. minced fresh ginger 2 Tbsp. lime juice ⅓ cup coarsely chopped salted roasted peanuts Whisk together all the ingredients (except the peanuts). Refrigerate. Stir in the peanuts just before serving. Salad 1½ lbs. cooked, rare roast sirloin or fillet of beef, cut into 1½"x ¼" strips (about 4 cups) 2 medium-large cucumbers, peeled, seeded, and sliced into ¼"-thick crescents (about 2½ cups) ¼ lb. snow peas, stemmed, blanched 20 seconds ½ lb. bean sprouts 1¾ cups julienned red peppers (about 2 medium) 2 cups finely sliced red cabbage 1 cup thinly sliced scallions Romaine leaves ½ cup chopped salted roasted peanuts Just before serving, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage, and scallions with the dressing. Serve on romaine or other greens and sprinkle with the peanuts. |
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