Spicy Beef Salad with Long Beans Recipe by Chef Ian Kittichai
Ingredients
- 1/2 cup oyster sauce
- 1/2 cup puréed cilantro root
- 5 cloves garlic (finely chopped)
- 1 teaspoon ground white pepper
- 1 tablespoon soy bean sauce
- 1 pound flank steak
- 3/4 tablespoons palm sugar
- 1.25 tablespoon tamarind concentrate
- 1/2 cup mint leaves (finely sliced)
- 1/2 cup sawtooth coriander (finely sliced, or cilantro)
- 1/2 cup shallots (finely sliced)
- 5 tablespoons aromatic sweet rice (recipe below)
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 1 teaspoon roasted dried chili flakes (to taste)
- 8 ounces Chinese long beans (cut into 2-inch lengths, quickly blanched in heavily salted water)
- 1 cup sweet rice
- 1 lemongrass (fresh, thinly sliced)
- 2 shallots (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 3 kaffir lime leaves (thinly sliced)
- 1 knob galangal (1.5 inch, thinly sliced)
For marinade
Steak
For the salad
For aromatic sweet rice
Instructions
Blend all the marinade ingredients in a basin. Combine with beef, then marinate for two hours at least
Light the grill or heat it to high. Grill the steak over the coals until it's medium-rare (3 to 4 minutes per side). Ten minutes should pass before slicing.
The palm sugar and tamarind should be mixed and warmed in a shallow bowl over a pan of half-filled water. In a medium bowl, combine the remaining salad ingredients and stir in tamarind mixture.
Check the seasoning and toss the sliced beef with the salad ingredients. The flavor ought to be savory, tart, and hot. Serving with raw white cabbage wedge
Marinade
Steak
Make salad