Serving
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Beef & Herb Salad
Thai
  -   Neua Nam Tok
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
1/2 hr  
Yes
Beef salads of this sort are very popular in Thai restaurants here in Southern California. Served chilled or just cool, this recipe is equally serviceable as salad, or as a cool summer main dish for two. For a mixed gathering you can make it fairly mild and pass Thai Chili Vinegar Sauce for those who want more bite.



1
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1
3-1/2
1/2
1/2
1
3
1/3
1-1/2
1/2
1/4
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1-1/2
#
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sml
oz
c
c

T
c
T
t
t
----
T
Beef (1)
-- Dressing
Lemon Grass (2)
Shallot
Mint Leaves
Cilantro
Scallion
Fish Sauce
Lime Juice
Toasted Rice (3)
Chili powder (4)
Sugar
--------
Oil (3)
  1. Cut BEEF across the grain into thin slices about 2 inches long and 1/2 inch wide, or whatever your beef can do (but keep it thin).
  2. Strip the tough outer leaves from LEMON GRASS and cut off the hard root end. Smash the bottom 3 or 4 inches of the bulb with your kitchen mallet and cut crosswise as thin as you possibly can with a razor sharp knife.
  3. Slice SHALLOTS very thin.
  4. Pull MINT and CILANTRO leaves from the stems and chop them medium to coarse. Chop SCALLION very small.
  5. Squeeze Lime Juice and mix together all Dressing items.
  6. In a spacious iron skillet or wok, heat Oil very hot. Fry Beef over highest flame tossing continuously until the raw color is completely gone, but the beef is still a little rare. Drain on paper towels.
  7. Mix together Beef and Dressing. Refrigerate until well chilled, turning now and then.
  8. Serve chilled or just cool, as you prefer, garnished as you please (photo is with slices of Fresno Chili and Scallion brushes).
NOTES:
  1. Beef:   Weight is with all excess fat removed. On the other hand, beef with too little fat lacks flavor, there should be a little marbled through it.
  2. Lemon Grass:   You want a small stem here. For details see our Lemon Grass page.
  3. Toasted Rice Powder:   This is available commercially in Southeast Asian markets, but is very easy to make yourself. Recipe for Toasted Rice Powder.
  4. Chili Powder   Here's where you regulate the basic hotness. I use Indian Reshampatti which is fairly hot, but in this small amount gives a very moderate bite. You could use Korean or Kashmir (both less hot) or Aleppo (tasty but very little heat) if you desire. As always avoid Southwest "chili powder" mixes. For details see our Chilis Page.
  5. Oil   Pure Olive Oil works well here but Virgin would be too non-Thai, or use Peanut, Rice Bran or similar oils.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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