Cold Beef Salad

If you’ve read Salad Joy, you know I’m all about the Do-Ahead.  Every element of this Cold Beef Salad is a Do-Ahead.  Great with a cold Thai beer or Thai iced tea on a warm summer evening.

Cold Beef Salad is a perfect Do-Ahead

Cold Beef Salad is a perfect Do-Ahead

Cold Beef Salad
Serves Four

1 – 1 ½ lb. Prime Sirloin, very thinly sliced
1 Cup Soy Sauce
2 t. Sesame Oil
1 English Cucumber, peeled, cut in half and sliced with a vegetable peeler
2- 3 Carrots, peeled, and sliced a vegetable peeler
2 cup fresh Bean Sprouts
½ cup Pickled Ginger, sliced into thin strips
Butter Lettuce Leaves
Sesame Seeds
Sesame Seaweed Snacks

Vegetable Pickling Liquid/Dressing:
1 ½ T sugar
4 T Rice Wine Vinegar
¼ t Sesame Oil

Marinate the beef slices in the soy sauce in a re-sealable plastic bag for at least one hour or up to all day.

Peel the cucumber and carrots and, using a vegetable peeler, slice into long thin ribbons. 

Whisk the pickling ingredients in small bowl, transfer to a re-sealable plastic bag, add the cucumber and carrot ribbons and chill for about an hour. 

Salad Preparation:
Remove the sirloin strips from the marinade and dry thoroughly on paper towels.  Heat the one of the teaspoons of sesame oil in a large skillet and add half the strips in one layer.  Cook on high heat until you get a good caramelization on both sides, about a minute per side.  Repeat with the other teaspoon of oil and remaining beef strips.  Remove the strips and allow them to cool thoroughly.  When cool, slice each strip lengthwise into two or three thinner strips.

Place the bean sprouts in a large bowl and add the pickled vegetables and pickled ginger and toss.  Add the beef strips to the vegetables and toss again.

Place some butter lettuce leaves in large bowls and top with the beef and vegetable mixture.  Drizzle over with some of the reserved pickling liquid.  Sprinkle with sesame seeds and top with thin slices of Sesame Seaweed Snacks. 

Cold Beef Salad is great with a cold Thai beer or Thai iced tea on a warm summer evening

Cook’s Notes:
or a heartier salad, add some cooked Pad Thai rice noodles.  Before adding them to the salad, toss with a little of the pickling liquid.

If you’d like to spice it, add one tablespoon of minced fresh Serrano pepper to the pickling liquid.

The sesame seaweed snacks are little mini pieces of nori, used to wrap sushi.  They add a distinctively Asian flavor – and are super healthy!

For added crunch top with ¼ cup chopped unsalted peanuts.