When setting the table for this popular, slightly spicy Thai salad, provide only a spoon and a fork. Thais believe that food should be so beautifully cut beforehand that a knife is not necessary. Serve for a light spring supper or tasty lunch.
Ingredients
- 3/4 lb (375 g) flank steak
- 2 tbsp (25 mL) fish sauce
- 2 tbsp (25 mL) lime juice
- 2 tbsp (25 mL) hoisin sauce
- 4 tsp (20 mL) minced gingerroot
- 1 tbsp (15 mL) sherry
- 1 clove garlic, minced
- 1/2 tsp (2 mL) chili paste
- 1/2 tsp (2 mL) sesame oil
- 8 cups (2 L) torn red-tipped leaf lettuce
- 2 cups (500 mL) snow peas (6 oz/ 175 g)
- 1 sweet red pepper
- Half small English cucumber
- 1 cup (250 mL) bean sprouts
- 1 tbsp (15 mL) balsamic vinegar
- 1/2 tsp (2 mL) granulated sugar
- 2 tbsp (25 mL) olive oil
Steps
- Place steak in large shallow dish. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat well. Cover and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 30 minutes.
- Place lettuce in large attractive salad bowl. In small saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and refresh under cold water; drain again, pat dry and add to salad bowl.
- On cutting board and using chef's knife, core red pepper and remove membranes and seeds; Cut into thin strips and add to bowl. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add sprouts.
- Reserving marinade, place steak on greased grill over medium-high heat or under broiler; cook, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes.
- Meanwhile, in small saucepan, bring marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let cool slightly.
- Slice meat diagonally across the grain into thin slices; add to salad bowl. Pour dressing over top; toss gently until lightly coated.
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Variations:
Thai Pork Salad: Use pork tenderloin instead of flank steak. Grill, turning once, for 20 to 23 minutes or until just a hint of pink remains inside.
Thai Chicken Salad: Use 3 boneless skinless chicken breasts Instead of flank steak. Grill, turning once, for 8 to 10 minutes or until no longer pink inside.
