Brady Evans with a perfect replica of the classic Thai signature beef salad.
By Brady Evans
My husband, without fail, orders this salad every single time we go out to eat Thai food. He craves the coolness of the vegetables combined with the spiciness of the dressing. We were both skeptical about whether or not this meal could be pulled off at home. But there was no need to be: this was a fantastic stand in for his usual Thai restaurant fare.
I’m especially glad it was such a success: now he’ll be able to venture out and actually try different dishes at Thai restaurants.
- 8 oz (225 grams) flank steak
- 3 cups (700 mL) of mixed greens
- 1 tomato, sliced
- 1 green onion, sliced
- 1 small cucumber, shredded or sliced
- 1 carrot, shredded
- ½ of red onion, sliced
- 2 T vegetable oil
- 1 T soy sauce
- 1 T sherry
- 1 clove garlic, minced
- 1 T freshly minced ginger
- ¼ cup (60 mL) soy sauce
- juice from 1 lime
- 1 tsp freshly minced ginger
- 1 tsp sesame oil
- 1 tsp grated orange rind
- 1 tsp Dijon mustard
- 1 tsp chili garlic, sriarcha, or tobasco sauce
- pinch sugar
- Combine ingredients for marinade.
- Marinate meat for at least 30 minutes.
- Broil beef for 5 minutes on HI and let rest 10 minutes before slicing against the grain.
- Combine ingredients for the dressing and toss, if you wish, with salad ingredients listed above. Or, assemble salads and dress plates individually.