Thai-Style Beef Salad

americastestkitchen.com

JennG

1 teaspoon paprika

½ to 1 teaspoon cayenne pepper

1 tablespoon white rice

3 tablespoons lime juice, (2 limes)

2 tablespoons fish sauce

2 tablespoons water

1 teaspoon sugar

1 English cucumber, sliced ¼ inch thick on bias

1 pound leftover roast beef, sliced thin and cut into bite-sized pieces (see note)

1½ cups fresh mint leaves, torn

1½ cups fresh cilantro leaves

4 shallots, sliced thin

1 to 2 Thai chiles, stemmed and sliced thin into rounds

Steamed jasmine rice

Don't skip the accompanying steamed rice (it balances the spicy, salty dressing; any long-grain white variety is fine if jasmine is unavailable) or the toasted rice, which is integral to the texture and flavor of the dish. If you're sensitive to spice, use only ½ teaspoon of cayenne pepper and one Thai chile. If fresh Thai chiles are unavailable, substitute ½ to 1 serrano chile. This recipe was developed as a tasty way to use up leftovers from our Slow-Roasted Beef recipe, but leftovers from any medium-cooked roast beef will work. Don't skip the accompanying steamed rice (it balances the spicy, salty dressing; any long-grain white variety is fine if jasmine is unavailable) or the toasted rice, which is integral to the texture and flavor of the dish. If you're sensitive to spice, use only ½ teaspoon of cayenne pepper and one Thai chile. If fresh Thai chiles are unavailable, substitute ½ to 1 serrano chile. This recipe was developed as a tasty way to use up leftovers from our Slow-Roasted Beef recipe, but leftovers from any medium-cooked roast beef will work.

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