Monday, January 6, 2014

#instagrub : Spicy Nam Tok Beef Salad with Roasted Peanuts

Spicy Nam Tok Beef Salad with Roasted Peanuts
2014 is gonna start off with a bang y'all!! We're moving on up to bigger + better things over here at PLC and it all begins with this Spicy Nam Tok Beef Salad recipe... with roasted peanuts! We swoon over Thai food, I prefer it over any Asian-inspired cuisine, and this our go-to order. It starts off with a sweet, tangy, zesty, spicy, salty, well err everthing kinda vinaigrette/marinade. The mixture includes soy sauce, fish sauce, hoisin, rice wine vinegar, lime, sesame oil, sugar, honey, and seasonings. Then, a'whole'bunch of veggies are added in, like... red onions, shallots, baby cucumber, garlic, ginger, green onion, and spicy jalapenos. Finally it's the vinaigrette is finished off with some fresh herbs and a big pile of medium rare seared filet. You let this "salad"marinate for 4-6 hours until the meat has absorbed the flavors and soaked up a bunch of juice. It stays nice n' plump n' moist for like ever... probably because it's extra-tender filet mignon, who can't get on board with that?! I'm in love with the entire dish, especially the contrast of temperature between the sweet & the heat, as well as the warmth of the roasted peanuts against the cold, crisp salad. Traditionally, it is served with a big pile of cabbage leaves, some sticky rice, more roasted peanuts, and some peanut sauce for drizzling. We like to turn them into killer lettuce wraps and just nosh on them all night! What's great about this recipe is that it's extremely versatile in that it can be served as an appetizer or as a main dish. You could also toss the Nam Tok Beef with some coleslaw or even lo mein to make an Asian chopped salad-- um yum!! Enjoy y'all :)
beginning of the vinaigrette
perfectly seared filet mignon
time to marinate... 
plumped up, garnished with roasted peanuts, & ready to eat!!
For the Nam Tok Beef:
2 8oz Filet Mignons, Cooked Medium-Rare + Thinly Sliced
Half of a Small Red Onion, Shaved
Half of a Shallot, Shaved
5 Green Onions, Thinly Sliced
3 Large Garlic Cloves, Minced
1T Fresh Ginger, Minced
¼C Soy Sauce + Honey
2T Fish Sauce + Sesame Oil
¼C Dark Brown Sugar
2T Sambal Oelek + Rice Wine Vinegar
1T Asian Spice Mix, Red Pepper Flakes, & Crushed Szechuan Peppercorns
1t Peanut Butter Powder
1 Fresh Chili or Jalapeno, Thinly Shaved
1 Small Cucumber, Thinly Sliced
¼C Pickled Shallots
2 Limes, Zested & Juiced
½C Cabbage, Thinly Shaved
A Small Handful of Fresh Cilantro + Fresh Mint, Finely Minced
¼C Chopped Roasted Peanuts (plus extra for topping)
Cabbage Leaves, For Serving (like lettuce wraps)

1. For the Steaks: Season your filets with fleur de sel and fresh cracked pepper and heat a pan over high heat. Cook the steaks to the temperature to medium-rare. Let them rest. Thinly slice the steak and let them cool completely on the cutting board. Meanwhile prepare your marinade.
2. For the Salad: In a large mixing bowl, whisk together the soy sauce, honey, fish sauce, sesame oil, sambal Oelek, rice wine vinegar, spices, peanut butter powder, and lime zest. Add in the shaved red onion and shallot, green onions, garlic, ginger, jalapeno, cucumber, and pickled shallots. Mix together all of the ingredients and toss to combine and coat. Next, add in the room temperature sliced steak. Marinate for at least 4-6 hours in order for the flavoring to permeate the meat.
3. For Serving: Right before serving, add in fresh squeezed lime juice of the two zested limes, shaved cabbage, minced cilantro and mint, and chopped roasted peanuts. Serve the Nam Tok Beef Salad with cabbage leaves to eat like lettuce wraps. 

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