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  Added: Mar 10, 2008  •  Visited (734)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beef Salad
What You Need:
  • 2 pounds sirloin tip or eye of round roast
  • 1 tablespoon light soy sauce
  • 2 cups finely julienned cabbage
  • ½ cup finely julienned carrots
  • ½ cup thinly sliced celery
  • ½ cup cored, seeded, and finely julienned red bell pepper
  • ½ cup cored, seeded, and finely julienned green bell pepper
  • ½ cup coarsely chopped fresh mint leaves
  • 3 tablespoons lime juice
  • 3 tablespoons nuoc mam (fish sauce)
  • ½ teaspoon peeled and crushed garlic
  • ¼ ounce finely minced dried galangal (soak in water 1 hour; drain)
  • 1½ teaspoons sugar

  • How To Cook:
    1. Marinate the beef in the soy sauce for 15 minutes.

    2. Place in a pan with a roasting rack and roast in a 400°F oven until medium rare or 120°F on a meat thermometer.

    3. Allow the meat to cool. In a large bowl place the cabbage, carrots, celery, peppers, and mint leaves.

    4. In a small bowl mix the lime juice, nuoc mam, garlic, galangal, and sugar. Slice the cooled beef across the grain in thin slices.

    5. Add the beef and the dressing to the vegetables and toss well.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Asia » Cambodia
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Cabbage
    Dish » Salads


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