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Thai Marinated Beef Cabbage Salad With Warm Shallot Vinaigrette

Salad:

1

medium

Napa cabbage, cored and fine julienne

1/2

medium

green cabbage, cored and fine julienne

1/2

medium

red cabbage, cored and fine julienne

2

carrots, peeled and fine julienne

1

bunch

mint leaves, picked

1

bunch

Thai basil leaves, picked

1

bunch

cilantro leaves, picked

Vinaigrette:

2

cups

canola oil

3

large

shallots, peeled and finely sliced

2

stalks lemongrass, white part only, minced

2

to 3 Thai bird chiles, de-stemmed, minced

2

tablespoons

fish sauce

1/2

cup

fresh lime juice

1/2

cup

rice wine vinegar

2

tablespoons

sesame oil

Salt, and freshly ground black pepper

1/4

cup

toasted sesame seeds, to garnish

Thai, beef:

2

choice sirloins, (8 to 9 ounces each), or similar cut of beef

2

jalapenos chiles, roughly chopped

2

serrano chiles, roughly chopped

1

tablespoon

sambal

4

large

shallots, peeled and roughly chopped

4

garlic cloves

3

tablespoons

honey

2

cups

soy sauce

1

cup

rice wine vinegar

Salt, and freshly ground black pepper

1

Salad: Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.

2

Vinaigrette: In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the

3

cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.

4

Beef: Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.

5

Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.

6

PLATING On a large plate, place a mound of the cabbage mixture and arrange

7

sirloin slices around the salad. Garnish with sesame seeds.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (15.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 19 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1240.16

Calories From Fat (86%)

1065.46

% Daily Value

Total Fat 120.79g

186%

Saturated Fat 9.68g

48%

Cholesterol 0mg

0%

Sodium 5331.1mg

222%

Potassium 1344.65mg

38%

Total Carbohydrates 67.88g

23%

Fiber 3.3g

13%

Sugar 16.38g

 

Protein 14.33g

29%