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