I cooked this one directly from one of my favorite food blogger's sites, Eating Thai Food. It basically takes your laab game (beef or chicken) up to the next level. Grilled beef, mint, Thai spices...what's not to like?
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| My version, served with cabbage leaves (you can roll them up like a taco with the meat; lettuce also works) and sticky rice. |
Marinade
1 lb flank steak
Combine the sliced beef with the salad ingredients and any beef juices that collected on your plate. Check the seasoning and adjust if needed.
If you are too lazy to make the sticky rice powder, the salad will still be good, but it won't have that same toasty flavor and it will be more liquidy. Don't let the rice powder stop you! Note: you can actually buy it pre-made here on the Eastside, but who knows how long it's sat on a shelf.
1 tbsp ground black pepper
1.5 tbsp light soy sauce
Marinate the beef for about an hour. Grill the steak and allow it to rest 5 minutes or more on a plate, reserving any juices. Slice across the grain into bite-sized strips.
Salad
2 Tbsp khao khua (toasted sticky rice powder, check out the recipe here)
4 Tbsp fish sauce
1 tsp sugar
1 – 2 tbsp chili flakes
3 Tbsp lime juice
6-7 small shallots, sliced thinly, ~1/3 c.
2 green onion, minced
1 handful mint leaves + more to garnish
Combine the sliced beef with the salad ingredients and any beef juices that collected on your plate. Check the seasoning and adjust if needed.
If you are too lazy to make the sticky rice powder, the salad will still be good, but it won't have that same toasty flavor and it will be more liquidy. Don't let the rice powder stop you! Note: you can actually buy it pre-made here on the Eastside, but who knows how long it's sat on a shelf.
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