A bowlful of beef salad with sour cherries and mint here at The Food Market delivers the classic Thai textural ratio that is not only delicious, but uniquely Thai.
Ingredients
(serves 4)
- 3/4 cup fresh mint leaves, cut into very small pieces
- 1/2 cup red onion, sliced thin
- 1/4 cup coarsely chopped ginger
- 1/4 cup fine-chopped galangal, fresh or dried
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons toasted sliced sesame seeds
- 1/2 cup fresh coriander leaves, chopped
- 1 (1 pound) beef steak
- 2 cups organic baby spinach
- 4 ounces dried sour cherries
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2 cups cooked brown rice
Directions
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- To prepare the dressing, combine all ingredients in a small bowl.
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- Preheat oven to 350 F.
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- Season beef with salt and pepper.
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- Arrange pieces of bread on a rimmed baking sheet. Coat with the dressing and place on oven rack. Bake for 30 to 40 minutes until beef is completely done.
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- Meanwhile, prepare the salad. Place spinach on a large serving platter and top with beef, sesame seeds, and coriander. Pour over rice and the sauce.
- Reprinted with permission from “Gourmand” by Michael Roberts. Copyright © 2019 by Michael Roberts. Published by Houghton Mifflin Harcourt. All rights reserved.