Cold Beef Salad

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

One of the most famous Thai salads. As usual, it’s all about the dressing. Roasted and thinly sliced beef, onions, and lettuce leaves are tossed in a marinade (in which cucumbers are also soaked beforehand). The marinade is a rich blend of soy sauce, fish sauce, rice vinegar, palm sugar, and aromatic roots.

Ingredients

Olive Oil - 3 fl oz
Fish Oil - 8 fl oz
Veal Tenderloin - 2 lbs
Rice Vinegar for Sushi - 6 teaspoons
Cucumbers - 17.6 oz
Sesame Oil - 2 spoons
Soy Sauce - 1 tablespoon
Palm Sugar - 7.1 oz
Cilantro - 3 bunches
Spanish onions - 3 heads
Lemongrass - 2 stalks
Cashew - 7.1 oz

Step by Step guide

Step 1

Sear the beef tenderloin in olive oil until browned, transfer it to a baking sheet, cover with foil, and place it in a preheated oven at 374°F for thirty minutes. Then, remove the meat and let it cool.

Step 2

Thinly slice five or six medium-sized cucumbers into almost transparent rings. The thinner they are, the better, so it's easier to do this with a mandoline rather than a knife. Cut the onion into eight wedges and separate the resulting pieces into slices. Mix the cucumbers and onion together.

Step 3

In a small saucepan, combine fifteen tablespoons of fish sauce, five tablespoons of rice vinegar, one tablespoon of sweet soy sauce, and a quarter of a block of palm sugar. To crush the palm sugar, wrap the block in a towel, hold the ends, and hit the wrapped block against the floor several times. Place the saucepan over heat and keep it there until the sugar dissolves. Then remove from heat and stir in two tablespoons of sesame oil.

Step 4

Take the lemongrass stalks, cut off the roots and the entire green part. You will end up with sticks about six centimeters long. Slice them into rings no thicker than 1/2 cm and add them to the sugar sauce. Pour the resulting mixture over the cucumbers and onions, add another two tablespoons of fish sauce, one tablespoon of rice vinegar, and let it marinate for fifteen minutes.

Step 5

Slice the roasted fillet as thinly as possible and place it at the bottom of a large bowl. Top it with pickled cucumbers and onions, and pour in the remaining marinade. Trim the tough stems from the cilantro, chop the remaining leaves finely, and add them to the salad. Also, add two handfuls of cashews and place the bowl in the freezer for fifteen minutes.