Sue Lau's Note:
This is a spicy Thai salad made with ground beef. The salad itself isn't something piled up on lettuce, but rather scooped up with lettuce leaves. Or, if you prefer, you could take spoonfuls of the meat with garnishes and wrap them in a softer lettuce, such as Boston, or red leaf. As always, adjust the spiciness to your own taste.
My Private Note
Units: US | Metric
- 3 tablespoons long grain rice
- 1 lb lean ground beef
- 5 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons minced fresh mint leaves
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper (to taste)
- romaine lettuce leaf
- 1 cup bean sprouts, rinsed,well-drained,and tips removed
- 1/2 green bell pepper, cut into thin strips
- 3 fresh Thai red chili peppers, cut into strips (optional)
- 1Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
- 2Cool rice slightly; blend to a coarse powder in a blender or spice mill.
- 3Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
- 4Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
- 5Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
- 6Garnish with bell peppers, mint sprigs, and chili slivers.
- 7Serve with additional soy sauce or fish sauce, if desired.
- 8To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.
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Nutritional Facts for Bangkok Beef Salad
Serving Size: 1 (205 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 285.1
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 4.6 g
- Cholesterol 73.7 mg
- Sodium 979.2 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.0 g
- Sugars 5.1 g
- Protein 26.1 g