Servings: two as a first course or a light main course, served with rice.
Typically, Thai salads are served with cabbage leaves or greens and enjoyed either as a snack or as a component of a larger meal. But the beef salad here is so quick to make that it would be a natural for a weeknight supper, served alongside a bowl of steaming jasmine rice.
For ground toasted rice, put 2 Tbs. uncooked rice (preferably sticky rice) in a small, dry frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 min. (the rice may smoke; use your exhaust fan). Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
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We've been making Thai beef salads for over 25 years - this is our new go to recipe. So good, so easy, so fresh - what's not to love!
I love this recipe! I've made it several times and it just gets better. The toasted rice makes a difference. I always add extra peppers because we like it HOT!
Terrific recipe. And the finished product looks far more appetizing than the photograph. Skip the iceberg lettuce, however (a good general rule!). Served in small romaine leaves, this makes a terrific pass-around hors d'oeuvre for parties.
My husband and I love this dish and make it often. I usually double all the ingredients except the steak. It's delicious with the ground toasted rice. Easy to make and not much clean up if I grill the NY strips. I received a lesson in lemon grass from making this recipe repeatedly. (How to tell when it's fresh, how to cut it, etc...)
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