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Bangkok Beef Salad

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“This is a spicy Thai salad made with ground beef. The salad itself isn't something piled up on lettuce, but rather scooped up with lettuce leaves. Or, if you prefer, you could take spoonfuls of the meat with garnishes and wrap them in a softer lettuce, such as Boston, or red leaf. As always, adjust the spiciness to your own taste.”
READY IN:
28mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
  2. Cool rice slightly; blend to a coarse powder in a blender or spice mill.
  3. Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
  4. Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
  5. Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
  6. Garnish with bell peppers, mint sprigs, and chili slivers.
  7. Serve with additional soy sauce or fish sauce, if desired.
  8. To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.

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