Thai Raw Beef Salad (Bo Tai Chanh)

Let me take you on a trip, a culinary journey through the aromatic flavors and tangy kicks of Southeast Asia. Here, raw beef isn't taboo; it's a canvas of texture and taste, a star in the vibrant constellation of a fresh, zesty salad. Don't be a chicken - embrace the edge. With a smack of lime juice and a spoonful of palm sugar, your beef isn't just raw, it's reborn, rebelling against the conventions of what you think food should be.

Savor the intrigue as you introduce shallots and bean sprouts to the mix, throwing in an assortment of herbs that send your senses to cloud nine. But hold on, we're just getting started. Ever had fish sauce vinegar? It's funky, spicy, and absolutely kicks this salad into overdrive. All you've got to do is mix it up, let the ingredients mingle, and just when you thought things couldn't get any crunchier, bam! Peanuts. More than a garnish, they're a textural crescendo in this symphony of flavor.

Let this salad be your summer fling, the refreshment you crave on a sweltering day. It's more than a meal; it's a masterclass in the transformative power of acidity. That lime juice? It doesn't just add flavor; it's chemistry in action, denaturing protein strands and giving you a front-row seat to the magic that is food. So come on, take a walk on the wild side, indulge your taste buds, and remember: fortune favors the bold. 🤘🏼 Adam

Yield: 4-6

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Thai Raw Beef Salad (Bo Tai Chanh)

Cook time: 40 MinTotal time: 40 Min

Ingredients

Beef

• 5 Tbsp lime juice
• 1 Tbsp palm sugar
• 1 stalk lemongrass, finely chopped
• 1 Tbsp garlic, minced
• 1 lb piece of LEAN beef, (I use filet)

Fish Sauce Vinaigrette

• 1/2 tsp shrimp paste (optional)
• 2 Tbsp fish sauce
• 2 Tbsp palm sugar
• 3 Tbsp lime juice
• 1 tsp finely chopped garlic
• 1 red bird’s eye chilli, finely chopped

Salad

• 1 cup shallots, very thinly sliced
• 1 cup fresh bean sprouts
• 1 inch knob Ginger, Julianne
• 1/4 cup Fresh Mint, torn
• 1/4 cup Fresh Cilantro, torn
• 1/4 cup Thai Basil, torn
• 1/4 cup peanuts, roasted and chopped

Instructions

1. Prepare the beef: Thinly slice the lean beef. The slices should be thin enough to be cooked by the acidity of the lime juice.
2. Marinate the beef: In a large bowl, mix the beef slices with 5 tbsp of lime juice, 1 tbsp of palm sugar, lemongrass, and minced garlic. Make sure all beef slices are well-coated. Let it sit for about 15 to 30 minutes.
3. Prepare the salad: While the beef is marinating, thinly slice shallots, julienne ginger, and chop herbs like mint, Thai basil, and cilantro. Also, prepare fresh bean sprouts.
4. Mix the beef with aromatics: After marinating, drain any excess lime juice from the beef. Add the sliced shallots, chopped herbs, julienned ginger, and bean sprouts to the beef. Toss them all together.
5. Prepare the vinaigrette: In a small bowl, mix 1/2 tsp of shrimp paste, 2 tbsp of fish sauce, 2 tbsp of palm sugar, 3 tbsp of lime juice, 1 tsp of finely chopped garlic, and 1 finely chopped bird's eye chili to make a dressing.
6. Dress the salad: Pour the prepared vinaigrette over the beef and vegetable mixture. Mix well to ensure the flavors are well-distributed.
7. Serve: Transfer the salad to a serving platter. Top with 1/4 cup of crushed roasted peanuts for additional texture and flavor. The salad can be served immediately, or chilled in the refrigerator for a few minutes before serving for a more refreshing taste. Enjoy this fresh, zesty salad as a main or a side.