Thai Beef Satay Salad Recipe
Thai Beef Satay Salad
This recipe was a happy accident – actually two accidents together. I wanted a beef salad, but the kids were voting for satays. And then halfway through the prep process I forgot what I was making and put together the wrong dressing (yeah I know. But I’m blaming it on having four kids). Anyway – I didn’t end up with the traditional Thai beef salad dressing. This version is sweeter and not as sharp – I think I had somewhere in my head a dipping sauce for the satays. Either way it’s delicious – the kids loved it, and I did too. Normally when I screw something up I really do a number on it. Subliminally, maybe I really knew what I was doing. I’m going to go with that story regardless.
2 Tbl soy
2 Tbl lime juice
2 Tbl brown sugar
2 Tbl rice wine vinegar
1 pound beef – sirloin, ribeye, or filet – cut into very thin strips
1 head red leaf lettuce, romaine would be great too
¼ cup purple cabbage, finely shredded
¼ cup red onion, very thinly sliced
2 green onions, including the tops, sliced thin
2 Roma tomatoes, cut into strips (optional)
For the dressing:
¼ cup soy sauce
¼ cup fish sauce
¼ cup lime juice
¼ cup brown sugar
½ tsp cayenne or red pepper flakes (optional)
- Combine the first four ingredients in a small bowl. Whisk well to combine.
- Thread beef strips onto skewers in a back and forth pattern.
- Preheat grill to high, or a grill pan to medium high.
- Place beef skewers in a large casserole dish. Pour soy sauce mixture over and set aside.
- Slice lettuce into strips or cut into bite size pieces. Place it in a large bowl with the cabbage, red onion, green onion and tomatoes. I don’t include them when I’m feeding my kids – but they’re an awesome addition. Toss gently to mix the vegetables.
- In a small bowl, whisk together the dressing ingredients. If you like, you can skip the cayenne entirely, or double it if you really like heat. Or use both the cayenne and red pepper flakes. The red pepper is a more typically Thai ingredient, but both are good.
- Grill beef skewers on hot grill for about two minutes per side, turning once. Remove to a plate and set aside.
- To serve, put half the dressing in a small bowl to be a dipping sauce for the satays. Pour the remainder of the dressing over the lettuce mix, and toss well. Put a small mound in the center of a plate, and top with two-three of the beef satays. Great with Thai jasmine rice to soak up the extra dressing!
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