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%)