Thai Beef Salad



Photography by jenn bakos photography

Bangkok native and restaurateur Emshika Alberini is bringing New Hampshire a taste of her home country with both her Littleton restaurant Chang Thai Café and her soon-to-launch brand of food and beverages. Since the restaurant’s opening in 2008, it has garnered awards and praise for its upscale, yet comfortable dining and excellent, authentic dishes. Here she shares a Thai cuisine mainstay that you can try at home.

Thai Beef Salad

INGREDIENTS

Serves 2-3
8-10 ounces of New York cut sirloin steak
1/4 cup sliced onions, separated
4-6 cherry tomatoes
1/4 cup of sliced cucumber
1/4 cup Thai chili peppers, thinly sliced
3 cups of local farm-fresh spring mix
2 tablespoons chopped cilantro
2 tablespoons chopped green onion
4-5 mint leaves

SALAD DRESSING (Nam Yum)
2  tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons sugar or palm sugar
Thai chilies, finely chopped to taste
1 teaspoon finely chopped garlic
1  tablespoon of sugar

BEEF MARINADE
3 tablespoons soy sauce (sometimes
I use 1 tablespoon of oyster sauce and 2 tablespoons of soy sauce)
1 tablespoon Thai black soy sauce or
you can also substitute dark soy sauce
1 tablespoon of sugar
1 teaspoon of black pepper
Marinate the beef for 3 hours in a ziplock bag.

INSTRUCTIONS

Preheat and oil the grill or pan on medium, and grill steaks for 4-5 minutes until the steaks are medium well.

After the meat has rested, slice steak very thinly into bite size pieces and set aside.

Combine all salad dressing ingredients together in a bowl.

Plate the bed of spring mix lettuce, sliced tomatoes, cucumbers, onion and sliced meat.

Pour the dressing on top and toss gently, then sprinkle green onions and garnish with sliced red chili and cilantro.

DRINK PAIRING

To complement our Thai Beef Salad, we are paring it with Tamworth Distilling & Mercantile’s White Mountain Vodka.

Summer Thyme-White Mountain Vodka
Recipe provided by Tamworth Distilling
Mix thyme, simple syrup and fresh-squeezed lemonade with the White Mountain Vodka and serve on the rocks and garnish with a sprig of thyme.

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