Tiger Cries Salad (a Spicy Thai Beef Salad)

Recipe by ThaiSnob
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
  • note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
  • Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
  • Char grill or broil meat to med rare, about 3-4 minutes per side.
  • Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
  • *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
  • Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
  • (Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
  • Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
  • Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
  • Toss the salad until all ingredients are very well coated and mixed.
  • Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
  • Add a serving of sticky rice to each plate.
  • Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
  • Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
  • Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
  • Fill steamer with soaked rice and cover.
  • Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
  • Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
  • Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
  • To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
  • Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
  • Adds an interesting, nutty and essential flavor to the dressing.
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