VIETNAMESE BEEF SALAD by Chef Laura Brennan

Name: VIETNAMESE BEEF SALAD by Chef Laura Brennan
Ingredients: 1 1/2 pounds skirt steak, trimmed; u00bc cup light brown sugar; 2 teaspoons ground white pepper; 1 tablespoon kosher salt; Mix together the sugar, salt and pepper. Cut the skirt steak into lengths not longer than 8-10 inches.; 6 fluid ounces vegetable oil (such as canola or soy), plus more as needed; u00bc cup fresh lime juice; 1 tablespoon toasted sesame oil; 1 tablespoon Vietnamese or Thai fish sauce (Nuoc Mam Nhi). u201cThree Crabsu201d and u201cSquid Brandu201d are both tried and true products.; 1-2 tablespoons soy sauce; u00bd teaspoon chilies: sriracha or sambal oelek sauce ( or more to your taste for spicy !); 2 ounces fresh ginger root, peeled and grated; 1 shallot, peeled and finely minced; VEGETABLES and HERBS; 1 cucumber; u00bd pint (8 ounces) yellow cherry or grape tomatoes; u00bd pint (8 ounces) red cherry or grape tomatoes; u00bd bunch scallions, washed and dried; A few springs fresh cilantro, stems and leaves chopped together; 2 sprigs fresh mint, leaves removed and chopped

foodiesmarkets.com

A FLAVORFUL GRILLED BEEF SALAD WITH TRADITIONAL SOUTHEAST ASIA FLAVOR COMPONENTS: SWEET (palm/brown sugar), SOUR (lime juice), UMAMI (fish sauce/Nuoc Mam Nhi) SPICY (chilies/sambal oelek). This is a...

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Ingredients

1 1/2 pounds skirt steak, trimmed
u00bc cup light brown sugar
2 teaspoons ground white pepper
1 tablespoon kosher salt
Mix together the sugar, salt and pepper. Cut the skirt steak into lengths not longer than 8-10 inches.
6 fluid ounces vegetable oil (such as canola or soy), plus more as needed
u00bc cup fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon Vietnamese or Thai fish sauce (Nuoc Mam Nhi). u201cThree Crabsu201d and u201cSquid Brandu201d are both tried and true products.
1-2 tablespoons soy sauce
u00bd teaspoon chilies: sriracha or sambal oelek sauce ( or more to your taste for spicy !)
2 ounces fresh ginger root, peeled and grated
1 shallot, peeled and finely minced
VEGETABLES and HERBS
1 cucumber
u00bd pint (8 ounces) yellow cherry or grape tomatoes
u00bd pint (8 ounces) red cherry or grape tomatoes
u00bd bunch scallions, washed and dried
A few springs fresh cilantro, stems and leaves chopped together
2 sprigs fresh mint, leaves removed and chopped