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Receta THAI-STYLE BEEF SALAD IN LETTUCE CUPS
by Chef Lia Soscia

THAI-STYLE BEEF SALAD IN LETTUCE CUPS
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 tablespoons fish sauce or to taste
  • 4 tablespoons freshly squeezed lime juice (juice of 3 to 4 limes) or to taste
  • 1 clove garlic, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes or Thai red chilis, minced
  • 1 tablespoon soy sauce
  • 1 pound flank steak about 3/4-inch thick, trimmed
  • 11/2 tablespoons canola oil
  • 1/4 cup packed whole fresh mint leaves
  • 1/4 cup packed whole fresh cilantro leaves
  • 2 medium shallots, peeled and cut into very thin slices
  • 1 English cucumber, cut into matchsticks (see Note)
  • 6 to 8 green onions, tops only, cut into very thin slices
  • 1 head Bibb or Boston lettuce separated into lettuce cups
  • 1/2 cup sunflower seeds
  • Bottled Thai-style sweet chili sauce, for garnish
  • Bottled Asian dipping sauce (also sold as "dumpling sauce" or "gyoza sauce"), for garnish

Direcciones

  1. Whisk together the smaller amount of fish sauce and lime juice with garlic, sugar and red pepper flakes. Add more juice and sauce to taste, if desired. Set aside.
  2. Rub soy sauce into both sides of the flank steak; marinate at room temperature 30 minutes. Heat a grill pan over high heat. Rub steak with oil and grill until rare, about 1 minute per side or until an instant-read thermometer registers 125 degrees in the center of the steak; do not overcook or the meat will be very tough. Set aside to cool. (Steak can also be cooked in the broiler or on an outdoor grill.)
  3. Slice the grilled meat on the diagonal into 2-inch-long pieces; slice as thinly as possible, approximately 1/16-inch thick, or meat will be very tough.
  4. Pour lime dressing over meat, then toss with mint, cilantro, shallots, cucumber, and green onions. Taste and adjust seasoning as desired, adding additional fish sauce, lime juice and crushed red pepper.
  5. Place the lettuce cups on a tray along with a bowl of the beef salad, sauces and sunflower seeds.
  6. Fill a lettuce leaf with a small amount of the salad. Drizzle with Thai sweet chili sauce or Asian dipping sauce, if desired, and top with sunflower seeds. Wrap leaf around beef.
  7. Note: English cucumbers have a delicate skin that does not have to be removed; they are also seedless. You could substitute two or three Persian or Mediterranean cucumbers, which have the same qualities, but are smaller. Or use regular kirby cukes, but peel them and seed them.