Thai Marinated Beef Cabbage Salad With Warm Shallot Vinaigrette
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 bunch
Cilantro Leaves (picked)2 cups
Canola Oil2 stalks
Lemongrass (white part only, minced)2 tbsps
Fish Sauce1 cup
Lime Juice (fresh)1 cup
Rice Wine Vinegar2 tbsps
Sesame Oil1
Salt1 tbsp
Sambal3 tbsps
Honey2 cups
Soy SauceDirections:
1
Combine all ingredients and mix well
2
Can be stored in the refrigerator until ready for use
3
In a saucepan or small wok, heat the canola oil until hot
4
In a tall container, combine the shallots, lemongrass and chiles
5
Pour the hot oil over the mixture and stir
6
Slowly add the fish sauce, lime juice, vinegar and sesame oil
7
Put vinaigrette back into the saucepan to bring back to a simmer
8
Pour over the cabbage mixture to coat
9
There will be leftover vinaigrette
10
Check for seasoning
11
Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste
12
While the processor is running, slowly add the soy sauce and rice vinegar
13
Season
14
The mixture can be made up ahead and stored in the refrigerator
15
Set oven on broiler or heat a grill
16
Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely
17
Cook sirloin to a medium rare, about 4 minutes a side
18
Let beef rest for 3 minutes before slicing into thin strips
19
PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad
20
Garnish with sesame seeds