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Spicy Thai Beef Salad With Long Beans
Provided by: Chef Ian Chalermkittichai
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Ingredients
Marinade
1/2 cup oyster sauce
1/2 cup puréed cilantro root
5 cloves garlic, finely chopped
1 teaspoon ground white pepper
1 tablespoon Golden Mountain
seasoning sauce
Steak
1 pound flank steak
Salad
3/4 tablespoon palm sugar
1 1/4 tablespoons tamarind
concentrate
1/2 cup finely sliced mint leaves
1/2 cup finely sliced sawtooth
coriander or cilantro
1/2 cup finely sliced shallots
5 tablespoons ground aromatic
sweet rice (recipe below)
4 tablespoons fish sauce
4 tablespoons lime juice
1–2 teaspoons roasted dried chili
flakes, to taste
8 ounces Chinese long beans, cut
into 2-inch lengths, quickly
blanched in heavily salted water
1 cup sweet rice
1 stick fresh lemongrass, thinly sliced
2 shallots, thinly sliced
3 cloves garlic, thinly sliced
3 Kaffir-lime leaves, thinly sliced
1 1/2-inch knob galangal, thinly sliced
Instructions
Marinade
Mix all the ingredients for the marinade in a bowl, add the beef, and marinate for at least 2 hours.
Steak
Light or preheat the grill to high, and grill the beef directly over
the coals until medium-rare (3 to 4 minutes per side). Allow to rest
for 10 minutes before slicing.
Salad
Add the palm sugar and tamarind to a small bowl and heat in a saucepan
half-filled with water until warm and combined. Add the remaining salad
ingredients to a medium bowl and stir in the tamarind mixture.
(Published 2005)