How to Make Thai Marinated Beef-Cabbage Salad
Serves: 4
Preparation time: 20 mins
Cooking time: 40 mins
Ingredients needed to make Thai Marinated Beef-Cabbage Salad:
For the Thai beef:
- 2 sirloins, 8 oz each
- 4 garlic cloves, peeled
- 2 Serrano chilies, coarsely chopped
- 2 jalapeno chilies, coarsely chopped
- 4 large shallots, peeled and coarsely chopped
- 3 tbsp honey
- 1 tbp red curry paste
- 1 cup rice wine vinegar
- 2 cups soy sauce
- Salt and freshly ground black pepper to taste
For the salad:
- 1 medium Napa cabbage, cored and finely shredded
- ½ medium red cabbage, cored and finely shredded
- ½ medium green cabbage, cored and finely shredded
- 1 bunch Thai basil sprigs, leaves picked
- 1 bunch fresh mint sprigs, leaves picked
- 1 bunch fresh cilantro sprigs, leaves picked
- 2 carrots, peeled and finely julienned
For the vinaigrette:
- 3 large shallots, peeled and finely sliced
- 2-3 Thai bird chilies, stemmed and minced
- 2 lemongrass stalks (white part only) minced
- ¼ cup toasted sesame seeds
- ½ cup rice wine vinegar
- ½ cup fresh lime juice
- 2 tbsp fish sauce
- 2 cups canola oil
- 2 tbsp sesame oil
- Salt and freshly ground black pepper to taste
Cooking instructions for Thai Marinated Beef-Cabbage Salad:
- To make the cabbage salad, dump all its ingredients in a large mixing bowl and toss them all together to mix well.
- Leave it in the fridge to chill until it’s time to serve.
- To make the vinaigrette, empty the cups of canola oil into a small wok and heat it until it starts shimmering.
- Meanwhile, place the shallots, chilies and lemongrass into a tall container and drizzle the hot oil into it.
- Give them a nice stir to mix well and get well coated with the oil.
- Pour in the fish sauce and vinegar, followed by a splash of fresh lime juice and sesame oil.
- Give them another stir to mix thoroughly and pour it back into the hot wok.
- Heat the vinaigrette until it starts simmering and adjust the seasonings in necessary; keep warm.
- To grill the beef, toss the chillies, garlic and shallots into a food processor.
- Spoon in a splash of honey as well as red curry paste and pulse them into a smooth paste.
- Pour a steady yet thin stream of soy sauce into the mixture, while the motor of the processor is still running, until all of it is used up.
- Incorporate the vinegar in a similar fashion and adjust the seasonings.
- Set your oven to broil mode and warm it up.
- Pour the prepared mixture onto the sirloin slices and rub it all over them until evenly coated on either side.
- Set aside for 5 minutes to marinate and broil them in the hot oven for 4 minutes per side or until they are cooked to medium –rare doneness.
- Remove from oven and set aside for 3 minutes or until cool enough to handle.
- Carve out thin strips from the sirloins and set aside.
- Remove the cabbage salad from fridge and drizzle the vinaigrette over it.
- Toss well until coated properly with the mixture and pile it up onto serving plates.
- Lay out the broiled beef strips on top of each serving and sprinkle the sesame seeds over them to garnish.
- Serve immediately.
Image credit: Wikimedia Commons
