Thai Chillied Beef

Hot summer weather – the perfect time to grab my copy of The Everything Thai Cookbook and hunt for a refreshing recipe, which I found in the

Thai Chillied Beef

It is, basically, Thai / Vietnamese / SE Asian Beef salad, with the familiar flavors of lime, fish sauce, chili and vinegar – and just perfect for one of these days you don’t feel like cooking – what the heck, you don’t feel like using fork and knife at all 😉

Although you can of course simply make a traditional salad with torn lettuce leaves from the ingredients, eating it Thai-style by wrapping the marinated beef in lettuce leaves is much more fun, and an easy way to ingest more healthy greens with your protein.

Thai Chillied Beef
4 servings
adapted from The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers–300 Tasty, Tempting Thai Dishes You Can Make at Home

3 green Thai chilis, stems removed, sliced
1/4 cup rice wine vinegar

500 g flank steak

1 large lime, juice (or 2 small limes)
1 large red onion, sliced
2 tablespoons Thai fish sauce
1 teaspoon red pepper flakes
4 scallions, trimmed and sliced
Bibb or romaine lettuce leaves

Combine chillies and vinegar and let stand for at least 15 minutes.

Grill or broil the steak to your desired doneness. (A great way to use leftover beef, too). Remove from grill, cover with foil, and let stand 10 minutes. Thinly slice the meat across the grain.

Transfer beef to a bowl, add the remaining ingredients except for the lettuce leaves. Toss, and cover the dish. Marinate the beef in the refrigerator for at least 1 hour.

Let the meat return to room temp before serving. Wrap some of the beef in lettuce leaves, drizzle with a little chili vinegar dipp, and enjoy. White rice optional.

Die deutsche Fassung dieses Rezeptes findet man hier.

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3 Antworten

  1. Claudia sagt:

    Sollte viel öfter Thai-Food kochen. So einfach, so gut. Dann würde ich auch endlich mal eine Flasche Fischsauce aufbrauchen 😉 Sieht sehr lecker aus!

    • FoodFreak sagt:

      Fischsauce kann man auch prima z.B. zum Abschmecken an Bolognese verwenden, sie ist in so einer Kombo eher salzig / umami. Bei mir wird Fischsauce allerdings kaum alt – den Blumenkohlsalat nach Momofuku mit Fischsauce (auf könnte ich Dir noch empfehlen 🙂

  1. 7. Mai 2011

    […] For an English version of this recipe click here. […]