Herb Salad with Thai Beef or Chinese Sweet Sausage

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)

Cook a tasty Spicy Tamarind Steak.
Or buy a package of Chinese sausage.

Mix together lime juice, fish sauce, sugar, and chili to form salad dressing.

Add the shallots, mint, cilantro, and cucumber to a large bowl.

Add your protein of choice, either integrated into salad or served on the side (better if using freshly-cooked steak).

Toss with dressing, sprinkle with rice powder (optional), and enjoy!

Optional toasted rice topping:
Toast rice over medium heat, stirring frequently, until deep golden brown, about 5 minutes.
Transfer to a second small bowl and cool for 5 minutes.
Grind the rice with a spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds.
Store in a cool, dry place and it will keep until the next time you make this dish.

Thai Beef Salad
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