Thai Beef Salad

thai beef salad
Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
24

Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.

Ingredients

Lime Dressing:
2 1⁄4 cups water
1 lb. 2 oz. Thai palm sugar
1 1⁄2 cups fresh lime juice
1 cup fish sauce (nam pla)
3⁄4 cup distilled white vinegar
3 tbsp. minced garlic
1 tsp. salt
1 tbsp. finely chopped serrano peppers

Salad:
4 1⁄2 lb. fully-cooked beef pot roast, shredded
2 lb. 4 oz. green papaya, julienned
2 lb. haricots verts, blanched
1 1⁄4 lb. green cabbage, thinly sliced
1 lb. carrots, julienned
2 oz. chopped fresh mint leaves
10 oz. shallots, fried, chopped
3 oz. cilantro, chopped
1 lb. shelled peanuts, chopped
 

Steps

1. Prepare Lime Dressing: In saucepan, heat all ingredients except serrano pepper to a boil; stir to break up palm sugar. Reduce heat; simmer 2 min. Remove from heat; stir in serrano. Cool; cover and set aside.

2. In large bowl, combine pot roast, papaya, haricot verts, cabbage, carrots, and mint; toss to blend. Cover and refrigerate.

3. Per serving: In bowl, com_bine 2 cups salad mixture and 1⁄4 cup Lime Dressing; toss to coat. Plate and garnish with 3 tbsp. fried shallots, 2 tbsp. cilantro, and 2 tbsp. peanuts; serve immediately.
 

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources