My family and I just came home after four weeks in Southeast Asia – a week in Ha Noi Vietnam and the remaining three weeks we spent traveling through Thailand. This was our 3rd trip to Thailand and needless to say, I’m absolutely in love with the country and yes, I would live there if I could (the rumors have been flying around that this is our plan but all I can say is one can wish…)!
Our first trip to Thailand took place over three years ago when I spent six weeks in the magical country doing research for my latest book Everyday Paleo Thai Cuisine. I never get sick of Thai food and I’m already missing my daily papaya salad, creamy curries, tangy-spicy-savory salads, and tantalizing stir-fries.
The good news is – I can make all of this awesome food at home and so can you! In this post I’m giving to you one of my favorite salad recipes from my Thai Cuisine book that is perfect for spring and summer. I plan on making this one a lot and I’m also including for you the Beef Marinade that is required for this salad but is great to have on hand for your spring and summer steak grilling and also you can use if for chicken! Sooooo flavorful!!
- 1/2 teaspoon ground coriander
- 1 coriander root or 1 tablespoon chopped cilantro stems
- 2 cloves garlic
- 1/2 teaspoon black pepper
- 1 tablespoon coconut aminos or wheat free soy sauce
- 1 tablespoon Oyster Sauce I have a recipe in the Thai Cuisine book for this or Wok Mei makes a pretty good gluten free version or sub with ½ tablespoon maple syrup and add an additional ½ tablespoon coconut aminos or wheat free soy sauce
Using a mortar and pestle, pound and mash together the ground coriander, coriander root, and garlic OR place all ingredients in a food processor and process until smooth.
Transfer the coriander mixture to a small bowl and stir in the black pepper, coconut aminos, and oyster sauce.
Store in an airtight container in the refrigerator for up to 1 week.
Spicy Thai Grilled Beef Salad
- 1/2 pound sirloin or flank steak
- 1/4 cup Beef Marinade
- 1 tablespoon maple syrup
- 2 teaspoons lime juice
- 2 tablespoons fish sauce
- 2 to 6 small red Thai chiles chopped
- 1 cup thinly sliced cucumber
- 1/4 cup sliced red onion or shallots
- 1 green onion sliced
- 1/4 cup celery leaves
- 1/4 cup mint leaves
- Lime wedges for garnish
- 1 cup shredded cabbage to serve
Marinate the steak overnight in the beef marinade.
In a small bowl, stir together the maple syrup, lime juice, fish
sauce, and chiles.
To grill the steak, heat the grill to high, shake the excess marinade
off of the steak, and place it on the grill.
Cook for approximately 4 to 5 minutes per side for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for well done.
The steaks should be golden brown and slightly charred.
Let rest for at least 10 minutes.
To cook the steak in a skillet, heat a large skillet over medium high heat for about 1 minute. Once the pan is hot, take the steak out of the marinade and shake off any excess.
Place the steak in the skillet and sear for 3 to 5 minutes per side for rare to medium-rare, 5 to 8 minutes for medium to medium-well, or 8 to 10 minutes for well done. For thicker steaks, sear for 3 to 5 minutes per side and then roast in a 400˚F oven for 5 to 7 minutes.
Let the steak rest for at least 10 minutes.
Once it has rested, thinly slice the cooked beef and add it to the maple syrup mixture.
Add in the cucumber, red onion, green onion, celery leaves, and mint leaves, and mix well.
Garnish with lime wedges and serve on a bed of shredded cabbage.