She Strengthens

Fusion Feasts: A Korean-Thai Beef Salad Recipe

The Perfect Blend of Flavors

When it comes to culinary fusion, few pairings are as exciting as Korean and Thai cuisine. The bold spices, tangy flavors, and fresh ingredients of these two cultures come together in perfect harmony in this mouth-watering beef salad recipe.

Getting Started

To begin, prepare the marinade by crushing 8 cloves of garlic and mixing it with soy sauce, white pepper, Thai fish sauce, lime juice, and palm sugar. Let it stand at room temperature for 20 minutes to allow the flavors to meld together.

Tenderizing the Steak

Next, slice the beef into thin strips and season with salt and pepper. Let it stand for 10 minutes before covering it with the marinade and refrigerating it for 2-24 hours.

Dressing Up

While the steak is marinating, prepare the dressing by finely chopping 3 cloves of garlic and grating fresh ginger. Combine these ingredients with lime juice, Thai fish sauce, sugar, and chili pepper for a dressing that’s both spicy and sweet.

Assembling the Salad

Once the steak is cooked, assemble the salad by combining the tender beef with crisp lettuce, thinly sliced onion, coarse-chopped cilantro and mint, sliced tomato, and crunchy cucumber.

Garnishing with Flair

Add a touch of crunch to the salad by garnishing it with toasted ground rice and chopped green onions. Serve warm with steamed rice for a truly satisfying meal.

Tips and Variations

For an added kick, adjust the level of spiciness in the dressing to your taste. You can also substitute fresh parsley for cilantro or use wild sesame leaves instead of mint. Experiment with different ingredients to make this recipe your own!

Final Touches

To bring everything together, drizzle 1/4 of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with toasted ground rice and chopped green onions for a finishing touch that’s both visually appealing and deliciously flavorful.