Recipes

[b][size=150]Thai Beef Salad[/size]
Chef Andreas Heaphy, owner of Rickshaw in Ketchum

Ingredients:

Beef Marinade:[/b]

1 tbsp peanut oil
1 tbsp garlic (minced)
3 tbsp fish sauce
2 tbsp brown sugar
1 tbsp Thai chili (substitute: chili peppers)
1 pound flat iron beef (cut into medallions)

[b]Salad:[/b]

2 tbsp lemongrass (minced)
1 tbsp kaffir lime leaves (minced)
1/2 cup carrots (julienned)
1/4 cup celery (minced)
1/4 cup mint (minced)
1/4 cup cilantro (minced)
1/4 cup Thai basil (minced)
2 tbsp Thai chili (minced)
1/4 cup shallots (minced)
1/2 cup cherry tomatoes (halved)
1/2 cup English cucumber (diced)
1 cup rice vermicelli (soaked in hot water
for 5 minutes, cooled and drained)
1 head butter lettuce
[b]
Dressing:[/b]

1/2 cup lime juice
1/2 cup fish sauce
1/4 cup white sugar

[b]Garnish:[/b]

1/4 cup fried shallots
lime wedges
mint sprigs
cilantro sprigs
1/2 cup peanuts (roasted and minced)

[b]Preparation:[/b]

Combine beef with marinade and let rest for one to four hours.

Prepare dressing and set aside.

Prepare salad ingredients and set aside.

Prepare grill to medium heat, and grill beef to desired preference.

Place lettuce leaves on a platter. Toss salad ingredients with dressing and place on top of lettuce leaves. Arrange grilled beef on top of salad and sprinkle with fried shallots and minced peanuts. Arrange lime wedges and herb sprigs of mint and cilantro. Serves 4.