I made this grilled Thai beef salad for the first time a few years ago, almost to the day. I remember, because it was during this crazy heat wave – it actually got up to 100 degrees here, which is basically like the Apocolypse in the Pacific Northwest. You couldn’t buy a fan anywhere. Or a kiddie pool. And there was no way I was going to spend a lot of time in the kitchen. I threw this salad together, minus the rice noodles, because that involved turning on the stove. It was amazing.
That’s why when I picture the perfect meal for a hot summer night, this is what I imagine. It’s a spectacular combination of sweet, salt, heat and cool crisp vegetables. It is satisfying, but won’t weigh you down. The rice noodles are a nice addition and make the salad even more substantial. But if it’s crazy hot and you don’t want to bother with the stove, you can omit them and it’s still delicious.
One note: don’t be intimidated by the long prep time – most of that time is for marinating. And don’t skip marinating the meat – it makes all the difference.
Basically what I’m saying is you should make this grilled Thai beef salad. It’s pretty incredible – you will not be disappointed!
- Buy fresh ginger, always. If you don’t use it all, freeze the remaining unpeeled piece of ginger in the freezer in a tightly sealed freezer bag.
- Use whatever vegetables suit your fancy. This is a good crisper emptier!
DID YOU MAKE THIS RECIPE?
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