Smoked Garlic Jalapeno Thai Beef Salad
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
4
Prep Time
45 minutes
Cook Time
20 minutes
When you think beef salad, you probably think heavy and greasy right? This Thai Beef Salad is anything but. Heavy on freshness and flavor. Umami and heat balanced with the right amount acid, you're sure to get your knife skills together for this one.
Chef Christian Gill
Ingredients
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2 tsp and 2 tsp Derek Wolf's Garlic Chile Lager
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Ingredient Name 1 head Iceberg Lettuce (medium chop)
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1.5lbs Chuck roast/loin
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1 tsp Baking Soda
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1.5 cups Hot House Grown Tomato (medium dice)
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2 cups English Cucumber (sliced)
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1/2 cup Red Onion (julienned)
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1/4 cup Dry Roasted Peanuts (ground)
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1/4 cup Mini Sweet Peppers (thinly sliced)
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1/8 cup Cilantro (mined with stems)
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1 tsp Thai chili (thinly sliced)
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1 tbsp Garlic (minced)
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1/4 cup Freshly squeezed lime juice
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1/8 cup Fish Sauce
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1/8 cup Grapeseed Oil
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2 tbsp White Sugar
Salad Dressing
Directions
In a large glass bowl, combine 2 tsp of Smoked Garlic Jalapeno, Thai chili, cilantro, minced garlic, lime juice, fish sauce, and sugar. Whisk until all ingredients are incorporated and sugar has dissolved.
Slowly drizzle in grapeseed oil while whisking. Place in a container with a lid and refrigerate.
On a large cutting board, quarter chuck roast/loin to make it easier to work with. With a sharp knife, slice 1/8th inch bite size medallions and place in mixing bowl. Repeat until all chuck is sliced and placed in the bowl. In the bowl with sliced chuck, add 2 tsp of Smoked Garlic Jalapeno and 2 tsp of baking soda. Mix by hand until evenly rubbed and distributed in sliced chuck. Cover and set aside for 10 mins.
In a large sauté skillet or wok, heat 2 tbsp of high smoke point neutral oil to a shimmer.
In small batches, sear off sliced chuck in the hot oil taking care to only flip once after approximately 1-2 minutes on each side. Repeat until all meat is cooked and place into a large bowl lined with paper towels to catch excess oil.
Place chopped vegetables and lettuce into a salad bowl.
Take smoked garlic jalapeno lime Thai dressing out of the fridge and shake with the lid on.
Add 1/4 cup of the dressing to the salad bowl and toss. Plate tossed veg mix and add beef and dust with ground peanuts before drizzling more dressing on your salad. Moderation has no place here. Devour.
Recipe Video
Recipe Note
Clutch point here is the addition of Baking Soda. The baking soda acts as an accelerated tenderizer for sliced beef which is why you don't want to let the meat rest for too long once added. This will make your lean, often tough beef super tender and complimentary alongside the salad vegetables. I would also recommend making double the amount of the dressing because you WILL run out when people take more than expected. The sweet, salty, sour, tangy combination is classic Thai flavor profile and that punch of umami and flavorful funk is highly addictive.
