Thai Beef Salad
Ingredients:
| Marinade |
| 4 lbs. |
flank steak |
| ¼ c. |
soy sauce |
| ½ c. |
fish sauce |
| ½ c |
mirin |
| ½ c. |
minced shallots |
| 1 stalk |
lemon grass minced |
| 1/3 c. |
minced garlic |
| ½ c. |
ginger |
| ½ c. |
scallions |
| ½ |
bunch cilantro chopped |
| ¼ c. |
sesame seeds |
| 3 |
limes zested and juiced |
| ½ cup |
papaya (guava or mango can be substituted) |
| 2 |
Thai chillies minced |
| 2tsp |
Saracha or other Asian chili sauce |
| 1/3c |
canola oil |
| ½c. |
Sugar |
Salad |
| |
Baby spinach |
| |
julianned arrugula |
| |
julianned jicama |
| |
bean sprouts |
| |
julianned carrots |
| |
cilantro chopped |
| |
green onions |
| |
frisee & chopped peanuts |
Method:
Combine all ingredients in bowl. Stab steak with a fork several times (like you mean it ) then add to marinade and refrigerate.
Serve with Miso vinaigrette listed in PCR salad station binder.
Source: Chef Keith Hammerich, CCSF
|
