Cook the Book: Thai Beef Salad

Ingredients

• 3 tablespoons freshly squeezed lime or lemon juice
• 2 tablespoons Vietnamese fish sauce, preferably Phu Quoc brand
• 1 tablespoon best quality sesame oil (such as Leblanc)
• 2 teaspoons tamari or other Japanese soy sauce
• 1 tablespoon finely grated fresh ginger
• 2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced
• 1 pound rare roast beef, cut across the grain into paper-thin slices, then into thin strips
• 8 ounces cherry tomatoes, halved
• 1 large cucumber, halved lengthwise and thinly sliced on the diagonal (do not peel)
• 1 red onion, peeled, halved crosswise, and cut into thin rings
• 2 fresh red bird’s-eye chiles, halved lengthwise, seeded, and thinly sliced lengthwise
• 1 cup fresh mint, leaves only, large leaves torn
• 1 bunch fresh cilantro, leaves only
• 1 bunch fresh basil, leaves only, large leaves torn
• 1/3 cup toasted peanuts, coarsely chopped
• 4 fresh kaffir lime leaves, center veins removed, cut into julienne

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag