The Talk: Jet Tila Thai Beef Salad Recipe

The Talk: Chef Jet Tila

Salads are always a great way to make a light meal, and Stir Market chef Jet Tila was in The Talk kitchen with some fresh ideas, like Thai Beef Salad and Beet, Farro & Pixie Tangerine Salad.

“Salads can be filling. They can be delicious and they can be healthy,” Tila said.

The Talk: Jet Tila Thai Beef Salad Recipe Ingredients

Tila used a low flavor, high temperature oil instead of olive oil, in keeping with the Thai influence on this dish. Diners with nut allergies could use canola oil, vegetable oil, or corn oil.

• 2 lb Thai Grilled Beef
• 3 minced cloves Garlic
• 3 thin sliced Kaffir Lime leaves
• 1/2 cup Mint leaves
• 1/2 cup Fish Sauce
• 1 seeded, thin sliced English Cucumber
• 6 cups mixed Salad Greens
• 2 tbsp Peanut Oil
• 1 thin sliced Lemongrass stalk
• 1/2 thin sliced Red Onion
• 1/2 cup Lime Juice
• 1/3 cup packed Brown Sugar
• 2 chopped Green Onions
• Black Pepper

Marinade Ingredients

• 2 lb Beef Flank Steak
• 2 oz minced Cilantro stems
• 2 tbsp Fish Sauce
• 2 tbsp Sugar
• 2 oz minced Garlic
• 1 1/2 oz Thin Soy Sauce
• 1 tsp White Pepper

Jet Tila: The Talk Thai Beef Salad Recipe Directions

1. Combine all the marinade ingredients in a shallow dish. Add the steak. Cover and let it marinate in the fridge for two hours.
2. Make the sauce. Heat a skillet on medium and add some oil. Place garlic in the pan with lemongrass and lime leaves for a few minutes, until fragrant.
3. Take off heat. Add onion, lime juice, palm sugar, mint leaves, and fish sauce. Chill for up to 10 minutes.
4. Grill beef to your preferred temperature. Slice it in thin strips, cutting against the grain.
5. Toss greens and cucumbers in a salad bowl with about half the dressing you made. Arrange this on a serving plate.
6. Top the salad with sliced beef and green onions.
7. Pass extra dressing and black pepper at the table.