Thai Beef Salad
This summer, the JW Marriott Phuket Resort & Spa in Thailand introduced Ginja Cook, a contemporary learning facility introducing rich Thai cuisine heritage to all age groups visiting the resort and spa. Ginja Cook’s “Everyone is Welcome” approach offers personalized individual, family and group culinary courses. The courses aim to provide an insight into the unique art of Thai cuisine, demonstrating simple preparation techniques for traditional dishes, and to respect the culinary past while embracing the future with contemporary life-style twist.
Servings: 4
Calories: 482kcal
JW Marriott Phuket Resort & Spa in Thailand introduced Ginja Cook, a contemporary learning facility introducing rich Thai cuisine heritage to all age groups visiting the resort and spa. This is Ginja Cook’s recipe for a popular Thai Beef Salad.
Ingredients
Steak Marinade
- 1 cup soy sauce - low sodium preferred
- ½ cup honey
- 6 tablespoons Thai fish sauce
- 2 tablespoons orange juice
- 1 tablespoon fresh cilantro - chopped fine
- 1 tablespoon fresh mint leaves - chopped f ine
- 1 tablespoon fresh lime juice
- 1 Thai or Serrano hot chile
- 3 cloves fresh garlic
- 1 piece fresh ginger - peeled and cut to slivers
Salad
- 6 ounces flank steak
- ¼ cup fine chopped tomato - or sliced cherry tomatoes
- ⅛ cup red onion - thinly julienned or sliced
- 1 small cucumber - thinly julienned or spiral sliced
- 1 small carrots - thinly julienned or spiral sliced
- 1 small red bell pepper - thinly julienned or sliced
- 1 small green onion - diced fine
- 8 cilantro sprigs
- 8 mint sprigs
Optional Salad Ingredients added by Ginja Cook
- 2-4 large lettuce leaves - for salad base (optional)
- 2 cups rice noodles - prepared, for salad base (optional)
- 2-4 servings enoki mushrooms
- 10-12 segments grapefruit
Dressing
- ¼ cup fresh lime juice
- ¼ cup soy sauce
- 2 tablespoons orange juice
- 2 tablespoons dark sesame oil
- 2 ¼ teaspoons fish sauce
- 1 Thai or Serrano hot chile --seeded and minced
- 2 cloves fresh garlic
- 1 small piece fresh ginger - peeled and chopped
Instructions
- First, mix the steak marinade ingredients together in a blender or food processor until thoroughly combined.
- Pour into a bag, add flank steak, and refrigerate 2 or more hours.
- When ready to prepare steak, heat a grill and flash cook steak until medium rare, approximately 2 1/2 minutes per side.
- Let stand until cool, and slice thin slices against the grain.
- Next, if using rice noodles, cook noodles according to package instructions. Rinse under cold water to stop the cooking process, place in a bowl or dish, and cover with plastic wrap. Set Aside.
- Next, mix the dressing ingredients in blender or food processor until thoroughly combined.
- If using noodles place a serving in each of two bowls. If not using noodles, consider lettuce leaves.
- Divide the salad ingredients and optional additional into two portions and place in two chilled salad bowls on top of either lettuce leaves or noodles.
- Top each with with 1/4 cup dressing.
- Top with grilled steak.
- Optional: Crushed peanuts over the salad for a bit of crunch; garnish with additional chili, and a lime wedge for squeezing.
Spa Index Kitchen Notes
Ginja Cook Thai Beef Salad -- Noodle Version
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Nutrition
Serving: 1 Serving | Calories: 482 kcal (24%) | Carbohydrates: 68 g (23%) | Protein: 24 g (48%) | Fat: 12 g (18%) | Saturated Fat: 3.1 g (19%) | Fiber: 4.5 g (19%)