Bangkok Beef Salad Recipe

Ingredients for Bangkok Beef Salad

• Long Grain Rice
• Lean Ground Beef
• 1/4 cup finely chopped shallots
• 2 cloves minced garlic
• 3 tablespoons fresh lime juice (or lemon juice)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• Fresh Mint Leaves
• 1 tablespoon brown sugar
• 1/2 - 1 teaspoon cayenne pepper (or to taste)
• Romaine Lettuce Leaf
• 1/2 cup bean sprouts
• Green Bell Pepper
• Thai Red Chili Peppers

How to Make Bangkok Beef Salad

1. Heat a heavy skillet or wok over high heat.
2. Add 1 cup of uncooked long-grain rice to the hot skillet. Cook, stirring constantly and shaking the pan, for 3-5 minutes, or until the rice is golden brown and fragrant. (Toasting the rice enhances its flavor).
3. Remove the toasted rice from the skillet and allow to cool slightly.
4. Once cooled, grind the rice into a coarse powder using a blender or spice mill.
5. Add 1 lb ground beef to the same skillet. Add 1/4 cup finely chopped shallots and 2 cloves minced garlic. Stir-fry until the beef is browned and cooked through.
6. Drain off any excess fat from the skillet.
7. Stir in 2 tablespoons of the ground rice powder, 3 tablespoons fresh lime juice (or lemon juice), 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1/2 cup chopped fresh mint, 1 tablespoon brown sugar, and 1/2 - 1 teaspoon cayenne pepper (or to taste).
8. Taste and adjust seasonings as needed.
9. Mound the beef mixture in the center of a large serving platter or bowl.
10. Arrange fresh romaine lettuce leaves and 1/2 cup bean sprouts on either side of the meat.
11. Garnish generously with 1/2 cup thinly sliced bell peppers (any color), additional fresh mint sprigs, and thinly sliced fresh chilies (optional).
12. Serve immediately with extra soy sauce or fish sauce on the side for dipping, if desired.
13. To eat, scoop up the flavorful beef mixture with romaine leaves, topping with bean sprouts, peppers, mint, and any extra sauce.