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The Art of the Salad: Thai Spicy Beef Salad

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Remember the adage "big things come in small packages?" In the culinary world this adage is changed to "simple is often better." In a very real way, this salad encompasses both adages. It is small yet with a big taste. It is simple, yet may be one of the better salads you will ever dine upon.

This is an adaptation of a salad I had in Thailand many years ago. In Thailand this salad was served with seared squid. When I brought the recipe back to the United States, I wanted to make it more adaptable to the American tongue thus the change to beef and instead of the usual salad type of greens, I opted for shaved cucumber.

For the best results, you'll want to use a marbled (fat running through the meat) piece of beef (we use tri-tip) and slice it very thin. You want the meat to cook very quickly. You can also use leftover grilled steak or other such pieces of yumminess. You will notice there is no "dressing" for this salad. There is no need for one! The sauces you finalize your stir-frying with will act in this capacity.

So... enjoy a tasty and healthy treat from Thailand with Thai Spicy Beef Salad!

Ingredients needed to make Thai Spicy Beef Salad (serves 2):

  • 1/2 pound thinly sliced beef
  • 1 Tbs. corn oil
  • 2 cucumbers, peeled and shaved
  • 2 shallots, thinly sliced
  • 1 Tbs. oyster sauce
  • 1 Tbs. hoisin sauce
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. Chinese 5-spice powder
  • 1/2 tsp. chili oil

Steps:

  1. Into a wok or saute pan over medium high heat, heat the oil. Add the beef and stir-fry 2 minutes.
  2. Arrange the cucumbers on serving plates.
  3. Into the wok add the shallots and stir-fry 2 minutes.
  4. Into the wok add the remaining ingredients and cook 2 minutes.
  5. Remove the beef and place on the serving plates. Spoon some of the sauce over the beef and serve.

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