Over the weekend, it was as though Memorial Day and the 4th of July had gotten confused about which day honoring the country and our veterans should be hot and which one should be cool. Needless to say, I had family in town over the holiday weekend and really appreciated having some extra hands for a few projects around the house. Of course, I wanted to use this opportunity to do some more cooking different recipes from some different recipe books. I started with Lime Beef Salad from the Smoke and Pickles Cookbook.
Lime Beef Salad
5 Tbsp lime juice (about 3 limes)
1 1/2 Tbsp brown sugar
2 tsp fish sauce
2 tsp sesame oil
2 tsp grated fresh ginger
1/2 tsp soy sauce
1/4 tsp fresh ground black pepper
Combine all the ingredients in a bowl and whisk together. Cover and chill.
8 oz green cabbage, shredded as thin as possible
1 plum tomato, halved lengthwise and sliced into thin half moons
1 mango, peeled, pitted, and cut into thin matchsticks
1 Tbsp fresh mint
1 tsp black sesame seeds
1 red Fresno or jalapeno pepper, finely chopped
Combine all the ingredients in a bowl and toss well. Cover and chill.
8 c water
a small knob of ginger
1 garlic clove
1 tsp salt
5 oz boneless beef, sirloin or eye of round
1 small bunch cilantro
1 Tbsp chopped peanuts
To make the beef, put the water, ginger, and salt in a small pot and boil over high heat, then turn the heat to low and simmer for about 15 minutes while you pound the beef.
Cut the beef into thin slices. You should get about 8. One at a time, place each slice between two sheets of plastic wrap and pound with the bottom of a small sauce ban or a rolling pin until paper thin. Transfer to a plate.
Remove the chilled vinaigrette from the refrigerator. Using chopsticks or tongs, gently drop a few slices of beef into the simmering water and cook for just 10 seconds, or even less if you like your beef a little more on the rare side. Remove the beef slices and immediately drop into the chilled vinaigrette. Repeat with the remaining beef slices.
Add the beef and vinaigrette to the salad. Toss gently and arrange on small salad plates. Top with the cilantro and peanuts and serve immediately.