Post by Admin on Jan 4, 2015 15:46:04 GMT -5
Tiger Tear – Thai Beef Salad
One of my best friends owned an award winning Thai restaurant in South Florida.
For many years, my wife and I visited his place every Thursday night for our weekly “date night”.
He always promised me if he decided to return to Thailand, he would teach us how to prepare our favorite dishes.
A few years ago my friend did indeed move back to Asia, but we still keep in contact to this day.
I want to thank Paul Triam for this beef salad recipe.
No doubt, you will thank him too after you taste it.
Ingredients:
9 oz Top Round or Flank Steak (trimmed lean)
½ Onion (thinly sliced)
½ Red Bell Pepper (thinly sliced)
1 PF Cilantro (chopped)
1/2 t Sugar *
1 T Fish Sauce
1 T Lemon Juice
2 T Water
1 t Cayenne Pepper
1 t Spanish Paprika
¼ HD Lettuce
Directions:
1. Thinly slice Steak into strips (2 inches long x ¼” wide)
2. Grill meat and rinse off the char.
3. Place grilled meat in a medium bowl.
4. Add the sliced Onion, Red Pepper & Cilantro to bowl.
5. Add 1/2 Teaspoon Sugar to bowl.
6. Add 1 Tablespoon Fish Sauce to bowl.
7. Add 1 Tablespoon of Vinegar and 2 Tablespoons of Water to bowl.
8. Add 1 Tablespoon Lemon Juice.
9. Mix by hand.
10. Add 1 Teaspoon each of Paprika & Cayenne Pepper to mixture and stir gently to blend.
11. Optional – Add chopped Thai Peppers if extra-hot desired.
12. Chop ¼ head of iceberg Lettuce.
14. Add mixture to chopped lettuce.
Legend:
t=teaspoon T=Tablespoon HD=Head PF=Palmful
Makes 2 servings
Each serving: Protein-32 gr. Carbs-22 gr. Fat-6 gr.
* Ultra Low Carb dieters can substitute a Sucralose or Stevia sweetener for the sugar.
One of my best friends owned an award winning Thai restaurant in South Florida.
For many years, my wife and I visited his place every Thursday night for our weekly “date night”.
He always promised me if he decided to return to Thailand, he would teach us how to prepare our favorite dishes.
A few years ago my friend did indeed move back to Asia, but we still keep in contact to this day.
I want to thank Paul Triam for this beef salad recipe.
No doubt, you will thank him too after you taste it.
Ingredients:
9 oz Top Round or Flank Steak (trimmed lean)
½ Onion (thinly sliced)
½ Red Bell Pepper (thinly sliced)
1 PF Cilantro (chopped)
1/2 t Sugar *
1 T Fish Sauce
1 T Lemon Juice
2 T Water
1 t Cayenne Pepper
1 t Spanish Paprika
¼ HD Lettuce
Directions:
1. Thinly slice Steak into strips (2 inches long x ¼” wide)
2. Grill meat and rinse off the char.
3. Place grilled meat in a medium bowl.
4. Add the sliced Onion, Red Pepper & Cilantro to bowl.
5. Add 1/2 Teaspoon Sugar to bowl.
6. Add 1 Tablespoon Fish Sauce to bowl.
7. Add 1 Tablespoon of Vinegar and 2 Tablespoons of Water to bowl.
8. Add 1 Tablespoon Lemon Juice.
9. Mix by hand.
10. Add 1 Teaspoon each of Paprika & Cayenne Pepper to mixture and stir gently to blend.
11. Optional – Add chopped Thai Peppers if extra-hot desired.
12. Chop ¼ head of iceberg Lettuce.
14. Add mixture to chopped lettuce.
Legend:
t=teaspoon T=Tablespoon HD=Head PF=Palmful
Makes 2 servings
Each serving: Protein-32 gr. Carbs-22 gr. Fat-6 gr.
* Ultra Low Carb dieters can substitute a Sucralose or Stevia sweetener for the sugar.