Thai Beef Salad 2

Want to unlock a flavorful Thai Beef Salad with tender beef, vibrant veggies, and a zesty dressing that's guaranteed to tantalize your tastebuds?

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Get ready for a flavor adventure with Thai Beef Salad 2!

This vibrant dish is an explosion of sweet, sour, salty, and spicy notes that will awaken your senses and leave you craving more.

Ready to discover the secrets to crafting this sensational salad?

Ingredients

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Let's grab everything we need to make this awesome Thai Black Sticky Rice Pudding! You'll need 1 cup of black glutinous rice—that's the stuff that makes it black and sticky, like magic! Plus, 4 tablespoons of white glutinous rice—its stickier, even better for perfect consistency. We're gonna want 4 cups of water, seems like a lot right? I know!

Get two pandan leaves, fold and knot 'em—they give a fresh, earthy flavor. Trust me, don't skip these. A cup of grated palm sugar (or brown sugar works too)—yum, caramel notes. Don't forget ½ teaspoon of salt—just a pinch!

For toppings, you'll want ½ cup of coconut cream and a tiny pinch—⅛ teaspoon—of salt. Toasted shaved coconut is amazing!, if you like + mango cubes or crushed peanuts for extra flair, if you are feeling extra fancy.

Preparation

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First, I am going to soak the rice! I need 1 cup of black glutinous rice and 4 tablespoons of white glutinous rice—yes, sticky rice! Just toss both into a bowl and drown them in water, like a spa day for rice. Seriously, make sure the water's about 5cm or 2 inches above the rice. Set a timer for 4 hours – maybe a little longer, up to 12 hours, whatever works. You can consider a marinade later with ingredients like oyster sauce similar to what's used in Gai Yang recipes.

Next up, I'll grab those pandan leaves. Fold them up. Tie a knot in each – like you're performing surgery on deliciousness! You'll need two — if you don't have these, you can always use kaffir lime leaves instead. This boosts flavor, trust me! These prep steps are super simple, so you don't need to be a pro.

Instructions

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Alright, now that the rice has been having its spa day and the pandan leaves are tied up, it's go-time! First, strain it like you're saying goodbye to dirty water!

Now, I want you to toss the rice and those lovely pandan leaves into a pot. Add water, about 4 cups of the clear stuff – gotta keep them hydrated!

Bring it to a boil and simmer for 30 minutes without a lid. Stir it frequently, especially towards the end. We don't want any sticky rice drama at the bottom!

Your rice should be soft and creamy, not watery. Now, add sugar and salt, stirring for about 20 seconds until it dissolves. Ta-da, almost there!

A dash of nutmeg might add a unique complement to the flavor profile of this recipe.

Ladle into bowls, it should ooze slowly – like molten lava but, you know, edible and delicious! If it's too thick, add a tiny bit of water.

Time for toppings! Mix the coconut cream with salt and drizzle onto your rice pudding. Top with toasted coconut and some mango. Dig in!

Notes

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Quick notes on ingredients – I'm going to share some tips that'll make your sticky rice pudding even better! You know, those little tweaks that take it from "meh" to "OMG"! So, here's the scoop:

  • Black sticky rice: This is your star. Don't skip it! It's what gives the whole thing that cool, dark color and creamy texture – plus, a nutty flavor!
  • Pandan leaves: These guys bring the Southeast Asian vibe. If you find them, grab them! If not, kaffir lime leaves are a decent backup.
  • Palm sugar: It's got a caramel thing going on that regular sugar just can't match. Grate it first, so it dissolves like a dream!
  • Toasted coconut: Adds a crunchy, nutty finish. Toast it until it's light golden, then prepare yourself for an abundance of nutty taste!

Short Recipe Version

Thai Beef Salad 2 (Concise Recipe)

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients:

  • 1 lb Sirloin Steak
  • 1/4 cup Lime Juice
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 clove Garlic, minced
  • 1 Red Chili, minced
  • 4 cups Mixed Greens
  • 1/2 cup Cherry Tomatoes, halved
  • 1/4 cup Red Onion, thinly sliced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/4 cup Fresh Mint, chopped
  • 2 tbsp Roasted Peanuts, crushed

Instructions:

  1. Grill or pan-sear steak to desired doneness. Let rest, then thinly slice.
  2. Whisk together lime juice, fish sauce, soy sauce, brown sugar, garlic, and chili for dressing.
  3. Combine mixed greens, tomatoes, red onion, cilantro, and mint in a bowl.
  4. Add sliced steak and dressing to the salad. Toss to combine.
  5. Garnish with crushed peanuts.

Nutrition Information (Per Serving – Estimated):

  • Calories: 350
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 10g