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Thai Beef Salad
December 17, 2007

I haven't tried this recipe exactly, as it is so close to the one that I use that they may have come from the same source. The only difference is the addition of minced garlic to the sauce, and instead of sugar and sweet chili sauce, I use Splenda and ground chili paste. I also like to marinate the meat before cooking for extra oomph. I just use a bit of the liquid portion of the sauce and discard that after removing the meat. Here is a helpful hint about lemongrass - if you slice it very thinly and only use the tender white part, it makes a crunchy edible part of the salad. I shudder to think about chomping on a one inch piece of lemongrass! Another hint that this recipe includes is adjusting the flavor of the sauce. When using fresh ingredients (lime, cilantro, etc.) there may be an extreme variance in flavors from one time to the next. It is critical (IMHO) to taste the sauce and correct any imbalance before continuing. This dish always receives rave reviews except from my quirky sister-in-law who doesn't like 'cold' meat. I actually reheat some of the meat and sauce for her and she will eat it beside the salad. Highly suggested for anyone with an adventurous palate!

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