Recipes, re-invented from cooking shows
Easy Thai Beef Waterfall Salad
Prep. Time:
Baking Time:
Total Time:
20 minutes
12 minutes
35 minutes
Serves:
4 servings
An easier take on Jet Tila's Thai Beef Waterfall Salad from Tournament of Champions Season 1. The two-hour marinade is gone entirely — the yum dressing seasons the sliced beef instead, exactly as traditional nam tok does — and the trio of mushrooms becomes a single pan of shiitakes seared in the ste...
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Ingredients
FOR THE BEEF AND MUSHROOMS:
1 lb (450 g) flank steak, at room temperature
1¼ tsp kosher salt, divided
½ tsp freshly ground black pepper
2 tbsp vegetable oil, divided
8 oz (225 g) shiitake mushrooms, stemmed and sliced
FOR THE YUM DRESSING:
¼ cup (60 ml) fresh lime juice (about 2 limes)
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp light brown sugar, packed
2 Thai bird's eye chilies, thinly sliced
2 garlic cloves, finely minced
1 medium shallot, thinly sliced
FOR THE SALAD AND FINISH:
1 Granny Smith apple, cored and thinly sliced
½ cup (15 g) fresh mint leaves, torn
½ cup (15 g) fresh cilantro leaves and tender stems
3 green onions, thinly sliced
3 tbsp toasted rice powder (khao kua)
6 large butter lettuce leaves
2 tbsp roasted peanuts, roughly chopped (optional)
EQUIPMENT:
Cast iron skillet (or any heavy frying pan)
Cutting board
Large mixing bowl
Tongs
Method
STEP 1: SEAR THE BEEF
Pat the flank steak dry and season it all over with 1 tsp of the kosher salt and all of the black pepper. Heat 1 tbsp of the vegetable oil in a cast iron skillet over high heat until it shimmers. Sear the steak for 3–4 minutes per side for medium-rare, then move it to a cutting board to rest for 8 minutes. Leave the pan on the hob — do not wash it.
STEP 2: SEAR THE MUSHROOMS
Return the skillet to medium-high heat and add the remaining 1 tbsp vegetable oil. Add the shiitake mushrooms and the remaining ¼ tsp kosher salt. Cook, stirring only once or twice, for 4–5 minutes, until browned at the edges. Tip them into a large mixing bowl.
STEP 3: MAKE THE YUM DRESSING
In a small bowl, whisk the lime juice, fish sauce, soy sauce and brown sugar until the sugar has dissolved. Stir in the bird's eye chilies, garlic and shallot. Taste it: the dressing should be sharp, salty and lightly sweet all at once. Add another squeeze of lime or a pinch of sugar to balance it.
STEP 4: SLICE AND DRESS
Slice the rested steak thinly against the grain and add it, along with any juices from the board, to the bowl of mushrooms. Pour over the dressing and toss well. Leave it for 2 minutes so the beef drinks up the dressing — this replaces the marinade. Add the apple, mint, cilantro, green onions and 2 tbsp of the toasted rice powder, then toss once more.
STEP 5: SERVE
Lay the butter lettuce leaves over a wide platter and pile the salad on top. Spoon any dressing left in the bowl over the meat. Sprinkle with the remaining 1 tbsp toasted rice powder and the peanuts, and serve straight away.
Instructions
FOR THE BEEF AND MUSHROOMS:
1 lb (450 g) flank steak, at room temperature
1¼ tsp kosher salt, divided
½ tsp freshly ground black pepper
2 tbsp vegetable oil, divided
8 oz (225 g) shiitake mushrooms, stemmed and sliced
FOR THE YUM DRESSING:
¼ cup (60 ml) fresh lime juice (about 2 limes)
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp light brown sugar, packed
2 Thai bird's eye chilies, thinly sliced
2 garlic cloves, finely minced
1 medium shallot, thinly sliced
FOR THE SALAD AND FINISH:
1 Granny Smith apple, cored and thinly sliced
½ cup (15 g) fresh mint leaves, torn
½ cup (15 g) fresh cilantro leaves and tender stems
3 green onions, thinly sliced
3 tbsp toasted rice powder (khao kua)
6 large butter lettuce leaves
2 tbsp roasted peanuts, roughly chopped (optional)
EQUIPMENT:
Cast iron skillet (or any heavy frying pan)
Chef's knife
Cutting board
Large mixing bowl
Tongs
Heading 5
Ingredients
STEP 1: SEAR THE BEEF
Pat the flank steak dry and season it all over with 1 tsp of the kosher salt and all of the black pepper. Heat 1 tbsp of the vegetable oil in a cast iron skillet over high heat until it shimmers. Sear the steak for 3–4 minutes per side for medium-rare, then move it to a cutting board to rest for 8 minutes. Leave the pan on the hob — do not wash it.
STEP 2: SEAR THE MUSHROOMS
Return the skillet to medium-high heat and add the remaining 1 tbsp vegetable oil. Add the shiitake mushrooms and the remaining ¼ tsp kosher salt. Cook, stirring only once or twice, for 4–5 minutes, until browned at the edges. Tip them into a large mixing bowl.
STEP 3: MAKE THE YUM DRESSING
In a small bowl, whisk the lime juice, fish sauce, soy sauce and brown sugar until the sugar has dissolved. Stir in the bird's eye chilies, garlic and shallot. Taste it: the dressing should be sharp, salty and lightly sweet all at once. Add another squeeze of lime or a pinch of sugar to balance it.
STEP 4: SLICE AND DRESS
Slice the rested steak thinly against the grain and add it, along with any juices from the board, to the bowl of mushrooms. Pour over the dressing and toss well. Leave it for 2 minutes so the beef drinks up the dressing — this replaces the marinade. Add the apple, mint, cilantro, green onions and 2 tbsp of the toasted rice powder, then toss once more.
STEP 5: SERVE
Lay the butter lettuce leaves over a wide platter and pile the salad on top. Spoon any dressing left in the bowl over the meat. Sprinkle with the remaining 1 tbsp toasted rice powder and the peanuts, and serve straight away.
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