Sunday, February 22, 2015


I was recently talking with one of my friends about favourite recipes and she shared with me a recipe for a thai beef salad.  She calls the salad 'weeping tiger beef'.  The beef steak is marinated and then grilled and served over a salad.  It has a fresh taste as it uses both mint and cilantro.

I made a few changes to the recipe and since the barbecue gets limited usage in the winter time, I cooked the steak in the oven.  The original recipe was a green salad with tomato and green onion.  I also added mushrooms and cucumber.  You can add other favourite vegetables to the salad.  The recipe calls for fish sauce.  Instead of using fish sauce which is high in sodium, I used nuoc cham dipping sauce which is the sauce used for vietnamese fresh rolls.  It is about a third of the sodium content.  Instead of regular soy sauce I use Bragg liquid aminos as it is much lower in sodium.  Both the DH and I enjoyed this salad.  It is a keeper.

I used this sauce instead of fish sauce.


Beef steak placed in the marinade.

Salad is ready to eat.

3/4 to 1 pound beef steak
5 to 6 cups of chopped lettuce 
1 to 2 green onions, finely chopped
1 tomato chopped into small chunks
1 mini cucumber, chopped
2 large mushrooms, chopped
1/4 cup fresh cilantro, chopped
8 to 10 fresh mint leaves, chopped
3 tbsp cashews, almonds or peanuts, chopped

2 tbsp fish sauce or nuoc cham
2 tbsp soy sauce
1 tsp sugar or splenda
2 garlic cloves, minced
1/4 tsp ground coriander seed
pepper to taste

2 tbsp fish sauce or nuoc cham
1 tbsp lemon or lime juice
1 tbsp soy sauce
1 tbsp sweet red chill sauce
1 tbsp water


Cut the steak into several large pieces and place into a container that has a lid.  Mix the marinade in a small bowl and add to the steak.  Turn the steak over a few times to coat with the marinade.  Cover and place in the fridge for an hour.

Heat the barbecue or oven to 375 degrees F.  Cook the steak in the barbecue or oven to how well done you like meat to be.  While the meat is cooking prepare the salad.  Divide the salad between two large plates.  After cooking the meat, let it rest for five minutes.  Thinly slice the meat and divide it between the two plates.  Mix the salad dressing and add it to the salads.  Serves 2.

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