THAI BEEF SALAD

By: Nathan Michael & Julia Flowers

There’s nothing wrong with Pad Thai, but let’s be honest, there are dozens of other amazing dishes from Thailand. Introducing the Thai Beef Salad. Savory, spicy, and full of crunchy refreshing herbs. When you’re looking for a way to spice up your weekday cooking, look no further than this salad. You’ll get all the juicy flavor of the Snake River Farm’s skirt steak with a little more bite. Who needs take-out when you can travel around the world with SRFs?

Ingredients

Thai Beef

  • 1.5 pounds of SRF Skirt steak (cut in half) Buy Now
  • 2 teaspoons of salt
  • 1/2 teaspoon of black pepper
  • 1 head of inner romaine hearts (torn)
  • 1 pint of cherry tomatoes (halved)
  • 2 small persian cucumbers (sliced)
  • 1/4 red onion (thinly sliced)
  • handful of mint & cilantro (roughly chopped)
  • 2 tablespoons of toasted peanuts (chopped)

Dressing

  • ¼ cup of lime juice (freshly squeezed)
  • 1 tablespoon of honey
  • 1 tablespoon of Fish Sauce
  • 1 teaspoon of Sriracha
  • 1/2 Inch knob of fresh ginger (grated or finely minced)
  • 1 garlic clove (minced)

Crispy Rice

  • 2 cups of cooked jasmine rice (cooled in the fridge)
  • 1 tablespoon of Thai Red Curry Paste
  • 1/3 Cup of rice flour or corn starch
  • 4 tablespoons of neutral oil (for frying)

Rice Dressing

  • juice of 4 limes
  • 1/4 cup of honey
  • 3 tablespoons of fish sauce
  • 1 Red Chili: Bird’s-Eye or Fresno (finely chopped)

Garnish

  • half of a small red onion (very thinly sliced)
  • A small handful of mint leaves (chopped)
  • A small handful of coriander (chopped)
  • 1/2 cup of salted peanuts (roughly chopped)

Thai Beef

Season the skirt steak with salt and pepper (at least 45 minutes before, if not, right before cooking).
Heat a large cast iron pan over high heat until very hot (about 2 minutes). Cook the steak for 4 minutes per side, flipping after each minute for an even cook. Transfer to a cutting board to rest for 10 minutes.
Add all the salad ingredients except the peanuts on a platter and toss with half the dressing. Slice the skirt steak against the grain and top the salad pouring the remaining dressing and adding the peanuts to finish.

Dressing

In a small bowl whisk together the dressing ingredients and set aside.

Crispy Rice

In a bowl or sheet pan mix the cooled rice with the red curry paste until well combined. Next mix in the rice flour, ensuring each grain is coated.
Heat the oil in a large non-stick frying pan over a medium heat.
Add the rice in a thin layer and press down. You will need to fry in batches so the rice gets crispy.
Leave to cook for around 5–7 minutes or until a golden crust forms.
Gently turn over with a spatula and repeat on the other side adding additional oil as needed.
Remove the rice from the pan and leave to cool in a serving bowl.

Rice Dressing

Combine all the ingredients with a whisk until well combined.

Garnish

Put the rice into a large serving bowl and break any larger pieces into chunks. Pour over the dressing and top with the sliced red onion, herbs, and chopped peanuts