Easy Thai Beef Waterfall Salad
An easier take on Jet Tila's Thai Beef Waterfall Salad from Tournament of Champions Season 1. The two-hour marinade is gone entirely — the yum dressing seasons the sliced beef instead, exactly as traditional nam tok does — and the trio of mushrooms becomes a single pan of shiitakes seared in the steak's own skillet. Shop-bought toasted rice powder replaces toasting, cooling and grinding your own, so the mortar and pestle stays in the cupboard. Seven ingredient groups collapse to three, and three hours becomes thirty-five minutes.
- Time: 35 min
Source: Relaxed Recipes
Ingredients
- FOR THE BEEF AND MUSHROOMS
- flank steak, at room temperature
- kosher salt, divided
- freshly ground black pepper
- vegetable oil, divided
- shiitake mushrooms, stemmed and sliced
- FOR THE YUM DRESSING
- fresh lime juice
- fish sauce
- soy sauce
- light brown sugar, packed
- Thai bird's eye chilies, thinly sliced
- garlic cloves, finely minced
- medium shallot, thinly sliced
- FOR THE SALAD AND FINISH
- Granny Smith apple, cored and thinly sliced
- fresh mint leaves, torn
- fresh cilantro leaves and tender stems
- green onions, thinly sliced
- toasted rice powder
- large butter lettuce leaves
- roasted peanuts, roughly chopped
- EQUIPMENT
- Cast iron skillet
- Chef's knife
- Cutting board
- Large mixing bowl
- Tongs