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thai beef salad

Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes

1 pound beef tenderloin, cut ¾-inch thick

1 teaspoon coarsely ground black pepper

½ cup beef stock

1 lime, juiced (⅛ cup)

2 tablespoons nam pla (fish sauce)

1 teaspoon sugar

7 garlic cloves, minced

3 serrano chili peppers, minced

1 large bag chopped romaine lettuce

1 English cucumber, peeled and thinly sliced

1 red onion, thinly sliced into rings

1½ cups cherry tomatoes, quartered

Preheat grill. Rub black pepper into all sides of the beef. Sear on the grill for about 2 minutes per side; beef should be cooked rare. Transfer to cutting board and cover loosely with foil. Allow to rest for 10 minutes, and then slice very thin against the grain. Set aside.

In a medium saucepan, combine the stock, lime juice, fish sauce, and sugar. Bring to a boil. Add the meat to the sauce and stir quickly to coat it with the sauce. Immediately pour contents into a medium bowl. Add the garlic and chili peppers and toss gently. Cover and refrigerate if not using immediately; reheat before serving.

Mound the romaine lettuce on four individual serving plates. Arrange the sliced beef over the lettuce, leaving the leftover sauce in the bowl. Decoratively arrange the cucumber over the beef, followed by the onion rings, and then the cherry tomatoes, creating elevation. Spoon the remaining sauce over each plate and serve.

Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

Beef and Broccoli

Servings: 4
Prep Time: 30 minutes
Cook Time: 10 minutes

¾ pound lean beef, sliced thin

1 teaspoon cornstarch mixed with 1 tablespoon water

1¼ cups vegetable oil, divided

2 garlic cloves, chopped

4 green onions, chopped

1 pound fresh broccoli, stalk cut diagonally into thin slices
and florets cut into 3 to 4 pieces

¼ teaspoon salt

½ cup water

Marinade:

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon soy sauce

1 tablespoon water

1 tablespoon cornstarch

Sauce:

2 tablespoons oyster sauce

2 tablespoons soy sauce

½ teaspoon powdered ginger

1 tablespoon water

Mix marinade ingredients in a small bowl. Place beef strips in a shallow dish and pour marinade over them. Cover and marinate in the refrigerator for 30 minutes. Mix sauce ingredients in a small bowl. Set aside. In another small bowl, mix the cornstarch and water and set aside.

Heat 1 cup oil in a nonstick skillet or wok over medium-high heat. When the oil is hot, add the beef. Blanch the beef by letting it lay flat for 30 to 40 seconds, then stir to separate the pieces. Remove the beef when it changes color and is nearly cooked, 1 to 2 minutes. Drain on paper towels. Clean out the pan and heat 2 tablespoons oil over medium-high heat. Add the chopped garlic and green onions and stir-fry briefly until aromatic. Add the broccoli and salt and stir-fry briefly. Add the water and cook the broccoli, covered, for 4 to 5 minutes. Remove from the pan and drain. Clean out the pan and heat 2 more tablespoons oil over medium-high heat. Add the broccoli and beef and stir. Stir in the sauce. Stir up the cornstarch mixture and add to the middle of the pan. Stir quickly to thicken. Serve hot, over steamed rice if desired. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer.

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