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Prep1 hr 15 mins
A Thai-style salad with grilled meat. This worked out really well and I highly recommend it! Serves 2 as a main dish.
- 1⁄2 small shallot, minced
- 4 garlic cloves, minced very fine
- 1 tablespoon fresh ginger, minced
- 1 serrano pepper, seeded & sliced fine
- 1 lime, zest of
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon brown sugar
- 2 ounces white vinegar
- 2 ounces water
- 1⁄4 small head of cabbage, cut in short strips
- 1 tablespoon at least fresh mint leaves, quartered (about 2 stalks)
- 2 tablespoons at least fresh basil leaves, chopped (about 2 stalks)
- 1⁄3 cup fresh cilantro, chopped (a small handful)
- 1 lb fresh asparagus
- 2 ounces bean thread noodles (1 "pack," aka sai fun, mung bean, cellophane or glass noodles)
- 2⁄3 lb bay scallop
- 1 tablespoon butter
- 1 ounce fruit-flavored brandy (blackberry or other)
- 1 lb tri-tip steak
- your favorite steak seasoning (e.g. McCormick's)
- 1 lime, juice of
- Prepare the dressing: Place the shallot, garlic, ginger, pepper, and lime zest in a bowl and set aside.
- Combine the soy sauce, fish sauce, palm sugar, brown sugar, vinegar, and water in a small sauce pan.
- Bring to a boil long enough to dissolve the sugars. Remove from heat, and pour into the bowl to blanch the fresh spices. Set the dressing aside.
- Prepare the Salad: Fix the Sai Fun noodles for use in a cold salad. Typically, this involves bringing a pan of water to a boil, then letting the noodles stand in the hot water for a period of time detailed on the package, followed by a cold water rinse. (Note that, in my stores at least, Sai Fun noodles are sold in ~6 oz. “3 packs,” and only one of the three bundles of noodles in the package is needed for this salad.).
- Chop the cabbage, mint, basil, and cilantro, and place into an appropriate-size salad bowl.
- Place the noodles on top of the greens.
- Steam the asparagus in a bamboo steamer to desired doneness, remove promptly, and spread out to cool. When cool, slice into short segments, and add to salad bowl.
- In a small frying pan, melt the butter and bring to high heat.
- Add the brandy to the frypan and let it steam off for a few seconds.
- Add the scallops and sauteé about 1 minute, until they are just cooked. Don't overcook or they'll get rubbery.
- Scoop the scallops out of the pan and spread out on a plate to cool. When cool, layer on top of the salad. Discard any liquid left in the frying pan.
- Sprinkle the steak with your favorite seasoning mix, and grill it to desired doneness. I recommend medium-rare.
- Put it all together: Remove steak from grill and slice into fine slices. Proportion it out onto 2 plates.
- Juice the lime and add the lime juice to the bowl of dressing. Stir, and pour over the salad.
- Toss the salad, and serve on top of the bed of steak. Enjoy!