Years ago when Sam and I were first dating, we took a cooking class together. The class was Thai-food themed, and we learned all about the flavors of Thailand like lemongrass, kaffir lime leaves and coconut milk. The class was great. We drank a lot of wine. Cooked a Thai food feast. And left with one very important takeaway: take-out is way easier.
With the exception of one dish – Thai Beef Salad – we haven’t replicated a single recipe from that cooking class since. This Thai Beef Salad is a different story though. It’s become a date night dish that we make on special occasions, like Valentine’s Day. The recipe would easily feed 4+ as a side dish, but we prefer it as a dinner entree. It’s not hard to make, but it’s so packed with flavor. The longer you let the veggies marinate, the better.
This Valentine’s Day, skip the takeout and give this Thai Beef Salad a try. XO
Begin by marinating the beef with salt, pepper and garlic (if you have time, leave it overnight for best results!). When you’re ready to cook, grill beef on medium high for approximately 6 minutes on each side. Let cool slightly, and then slice thinly.
Then whisk together lime, soy sauce, fish sauce, sugar and pepper flakes in a large bowl. Add the vegetables and beef, and mix to coat thoroughly. Refrigerate for 1 hour, stirring every 15 minutes.
Serve on a bed of the butter lettuce, and enjoy!
Margaritas in the Rain http://margaritasintherain.com/
Aloha, and welcome to Margaritas In The Rain! My name is Marisa. I live in Hawaii, where I cook approachable food. With an island twist. And yes, I do love drinking margaritas on rainy days. Care to join me?