Thai Waterfall Beef Salad - a Feast of Flavor!
This beef salad recipe offers a feast of flavors with every bite. Waterfall grilled beef salad is based on the famous waterfall beef dish in Thailand.
- Serves: 2 persons
- 1to 2 sirloin steaks (depending on the amount of meat you prefer)
- 2tbsp. oyster sauce
- 2tbsp. soy sauce
- 1tbsp. lime juice (or lemon juice)
- 2tbsp. brown sugar
- For Salad:
- 6cups salad greens
- 1cup bean sprouts
- 1handful mint (or basil, fresh, lightly chopped or torn)
- 1cup coriander (fresh)
- 1cup papaya (fresh, cubed or cut into spears)
- 1cup tomatoes ( cherry , left whole or sliced in half)
- 1to 2 tbsp. fish sauce (available at Asian food stores)
- 3tbsp. lime juice (or lemon juice)
- 1 ½tbsp. soy sauce
- ½tsp. cayenne pepper
- 1tsp. brown sugar
- 2tbsp. rice (sticky variety, toasted and ground, OR 2 tbsp. ground peanuts)
Step 1Gather the ingredients.
Step 2Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
Step 3For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
Step 4Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
Step 5Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
Step 6If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
Step 7While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
Step 8When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.