THAI SALAD WITH BEEF RECIPES

Steps:

• Combine 2 tbs of the fish sauce and 1 tbs of the juice in medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
• Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
• Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl.
• Place sugar, soy sauce, garlic, remaining fish sauce and remaining juice in a bowl and mix to combine.
• Add sliced beef to salad with dressing, toss gently to combine.

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.