Tim's Tantalizing Thai Salad
photo by Vicki in CT
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 16 ounces filet steak or 16 ounces sirloin
- 2 Thai chiles, cut into rings
- 3 tablespoons cornstarch
- 3 garlic cloves, finely sliced
- 1 romaine lettuce hearts
- 1 bunch fresh Thai basil, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 mint leaves
- 1 red onion, sliced into thin rings
- 1 edible orchid
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce (nam pla)
- 5 tablespoons peanut oil
- 1 tablespoon sugar
- salt and pepper
directions
- Mix lime juice, fish sauce, peanut oil, sugar, salt and pepper. Set aside.
- Add the constarch to the beef strips and toss.
- Add 3 TB oil to a heavy bottomed pan and heat to medium-high.
- When the oil is hot, but not smoking add the beef strips and stir constantly, about 5 minutes. Add a pinch of salt and sugar. The starch will stick to the pan, but that is ok.
- Add the chiles and cook two minutes more.
- Add the garlic and cook another minute, remove and set aside to cool to lukewarm.
- Slice the romaine lettuce in half lengthwise, and then each half into thin strips, and spread them out on a serving platter.
- Top with the beef, and add the fresh herbs on top.
- Drizzle dressing on it, break the orchid into three parts and add on top.
- Serve immediately.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.