Thai Style Shrimp and Beef Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
4 salads
- Serves:
- 4
ingredients
- 4 tablespoons olive oil
- 1 1⁄2 tablespoons sherry wine vinegar
- 2 teaspoons soy sauce (or to taste)
- 1 shallot, peeled and minced
- 2 tablespoons oil (corn, canola or grapeseed, use a neutral oil, nothing strong tasting)
- 8 ounces beef tenderloin
- salt
- 1 lb medium shrimp, peeled and deveined
- 1 bunch watercress, washed, thickest stems removed
- 1⁄2 cup papaya, peeled and diced
- 2 ounces enoki mushrooms, rinsed (can sub sliced white mushrooms)
- 4 -5 fresh mint sprigs, leaves only, washed and roughly chopped
- 2 -3 stems fresh cilantro, washed and roughly chopped
- 2 -3 stems fresh basil, leaves only, washed and roughly chopped
directions
- Whisk together the olive oil, vinegar, soy sauce and shallot. taste and adjust the seasonings, adding more soy, vinegar, or oil to taste.
- Put the neutral oil in an 8 to 10-inch saute pan and turn the heat to high. Season the meat liberally with salt and, after 1-2 minutes - when you can't hold your hand above the pan for more than a few seconds - add the beef. Sear the tenderloin on each side for 3 to 4 minutes, until browned on the outside and rare but not raw inside (you can cook it a minute or two longer if you like). Transfer the beef from the pan to a cutting board and let it rest while you cook the shrimp.
- Return the same pan to the stove, add the shrimp and lower the heat to medium. Cook until the shrimp are nicely browned on the bottoms, about 2 minutes, then turn and brown the second sides, 1 to 2 minutes more, for a total of 4 to 5 minutes.
- Meanwhile, toss the watercress with the papaya, enoki and herbs in a large bowl. Pour the vinaigrette over the salad and toss until the greens are evenly dressed. When the shrimp are ready, add them to the salad and toss again.
- Slice the meat as thinly as possible. Divide the salad among 4 plates, top with the sliced rare tenderloin, and serve.
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RECIPE SUBMITTED BY
Epi Curious
Windermere, 48