Grilled beef salad from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • scallions
  • shallots
  • beef tenderloin
  • coriander leaves
  • cucumbers
  • fish sauce
  • limes
  • mint
  • Thai bird's eye chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on May 22, 2017

    Yum. This is a delicious salad that I expect I'll be repeating throughout the summer. Prep takes a little while, but only because you have to let the beef chill for about an hour after broiling or grilling it. We broiled the meat, but next time I'd be tempted to just pan-sear it instead, because the house got VERY smoky from all the oil splattering in the oven. Anyway, once the beef is chilled you slice it very thinly and toss with lime juice, fish sauce, chiles (I used sambal oelek instead of diced chiles), cilantro, shallots, and scallions. Adjust seasoning to taste, and serve with cucumbers. I thinly sliced a half-cucumber and tossed it right in with the beef, upping the lime juice and fish sauce to taste, and served the salad over rice. This dish would make excellent picnic food, maybe with the rice mixed right in. We had the leftovers for lunch the next day and they improved overnight. This makes such a delicious, refreshing warm weather meal.

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