Thai Beef Salad
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 tbsp jasmine rice
2 dried red chiles
1 lb eye fillet of beef
1 tsp sugar
3 tbsp lime juice
3 tbsp fish sauce
4 red shallots, finely sliced
3 tbsp mint leaves
3 tbsp coriander leaves
3 green (spring) onions, finely sliced
Instructions:
Serves: 4
Heat a dry frying pan, add rice and toast over medium heat until golden but not burnt. Grind rice in a clean coffee-grinder or pound to a powder and set aside. (I use a spice grinder).
Reheat frypan and add dried red chiles. Toast until they are smoky, then grind or pound to a powder and set aside. (I use a spice grinder).
Grill or pan-fry the beef until well-marked outside, and rare to medium rare inside. Place in a bowl and leave to rest for 10 minutes.
Dissolve sugar in lime juice and fish sauce. Mix 1/2 tsp of the ground roasted chilli powder (store the rest) with ground rice. Combine shallots, mint, coriander and green onions in a large bowl. Add lime juice, fish sauce and sugar. Taste and adjust flavourings, until the salad is hot, sour, sweet and salty.
Slice the beef thinly. Toss beef and ground rice through the salad, with any cooking juices that have collected in the bowl. Pile high on a large platter and serve with a big salad of crunchy raw lettuces and cucumber, and a bowl of steamed jasmine rice.
From hotlyspiced.com