Craig Claiborne’s Thai Beef Salad
Updated June 11, 2024
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound lean, tender beef, preferably fillet of beef
- 2tablespoons corn, peanut or vegetable oil
- 1cup freshly squeezed lime juice
- ½cup fish sauce
- 1tablespoon finely minced garlic
- 8sprigs fresh coriander with stems and leaves
- ½teaspoon dried hot red-pepper flakes
- 8cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces
- 1cup coarsely chopped, trimmed scallions, green part and all
- 1whole cucumber, about ½ pound, peeled and cut into thin rounds
- 2medium-size tomatoes, about ¾ pound, cored and cut into small wedges
- 1medium-size red onion, about ½ pound, cut into thin rings
Nutritional analysis per serving (4 servings)
300 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 17 grams protein; 2877 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a charcoal grill or preheat the oven broiler to high.
- Step 2
Rub the beef with the oil and set aside.
- Step 3
Combine the lime juice, fish sauce and garlic and set aside.
- Step 4
Cut off the stems of the fresh coriander. Set the tender leaves aside. Chop the stems finely and add them to the lime juice mixture. Add the hot red-pepper flakes.
- Step 5
Put the lettuce leaves, scallions, cucumber rounds, tomato wedges and red onions in a salad bowl.
- Step 6
Put the meat on the hot grill or under the broiler and grill or broil to the rare stage.
- Step 7
When the meat is cooked to the desired degree of doneness, place it while it is still hot on a board and slice it as thinly as possible. Add the hot meat to the salad bowl. Stir the sauce well and pour it over all. Toss to blend, and serve immediately.
Private Notes
Comments
I agree that this recipe uses far too much acid in the sauce. I would either halve the amount of sauce, or cut down on the amount of lime juice by at least 50%. "Limeness" can be added back with some lime zest or finely chopped kaffir lime leaves. I also added some chopped mint to the greens since that is traditional in Thai beef salad. Finally, nowhere does the recipe say what to do with the reserved cilantro leaves from step 4. I simply added them to the greens before tossing.
I have a similar recipe that calls for the same ingredients, but it only has 1/4 cup lime juice and 1/4 cup fish sauce. It also has 10 mint leaves and a teaspoon of sugar to balance the acidity of the lime. It is delicious.
Agree with others! Make 1/2 the dressing and twice the meat!
Small tweaks to dressing based on comments: Juice of 1 lime 1/4 c fish sauce 1Tbsp soy sauce 1tsp toasted sesame oil 1 1/2 tsp minced ginger (would use more next time) 1 clove minced garlic 1 tsp brown sugar 1 scallion sliced thin 1Tbsp minced jalapeño About 10 leaves mint minced Thai basil about 4-5 leaves minced —could use more herbs in salad Salt to taste 8 cilantro stems chopped small and about 1 tbsp leaves minced
Used a mix of Watercress, Thai Basil, Mint leaves and cilantro in place of the romain lettuce. Used Flank Steak for the meat. Considered adding some coconut milk to the marinade, but opted to save that to try next time. Subbed sliced shallots for the red onions. Plated and finished by topping with store bought fried shallots, and some cashews that I roasted in a wok with a chopped Thai bird pepper and finished with some Maldon smoked sea salt flakes. Agree on reducing the amount of lime juice.
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