Tim's Tantalizing Thai Salad

"From the famous German chef, Tim Melzer. Beef sauteed with chiles, and served over a bed of romaine lettuce, topped with fresh basil, mint and coriander with a fresh lime vinaigrette drizzled all over it. YUM. You can throw this together in less than fifteen minutes! NOTE: This is spicy, if you don't like spicy, omit the chiles. Also, if you are averse to cilantro, just use basil, and mint."
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:
15mins
Ingredients:
15
Serves:
4
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ingredients

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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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Reviews

  1. Great salad. Didn't have the orchids and omitted the mint (not a fan). Super simple meal. Didn't like the long cuts of romaine as I found them difficult to eat. Will tear into more square shape next time. Also added some siricha sauce to the dressing and more peppers than called for.
     
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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.
 
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