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Chopped Beef Salad

Source: Casual Cuisines of the World - Far East Cafe
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 6
This flavorful salad from the northern country is popular throughout Thailand. If raw beef does not suit your taste, you may used cooked minced beef, chicken or pork. The beef makes a tasty summer salad stuffed into hollowed-out cucumber cups or eaten with lettuce leaves. Accompany with rice and an icy beverage.
2 tablespoons long-grain white rice
2 tablespoons Thai fish sauce
1/4 cup fresh lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1 lb finely chopped, very fresh lean beef round
4 shallots, finely chopped
2 green onions, finely chopped
2 lemongrass stalks, tender heart section only, finely minced
1 teaspoon coarsely ground dried red chili pepper
1/4 cup chopped fresh mint
3 tablespoons chopped fresh cilantro leaves and stems
2 English (hothouse) cucumbers
Fresh mint leaves, cilantro leaves or basil leaves for garnish
Chopped Beef Salad Recipe at
Heat a dry wok over medium-high heat. Add the rice and toast, stirring frequently, until golden brown, 2-3 minutes. Remove from the heat and let cool. Place in a spice grinder or in a mortar and grind or pulverize with a pestle to the consistency of coarse sand; set aside.

In a bowl, stir together the fish sauce, lime juice, sugar and salt. Add the beef and mix thoroughly. Mix in the toasted rice, shallots, green onions, lemongrass, ground chili, chopped mint and chopped cilantro. Taste and adjust the seasonings, if necessary. Cover and refrigerate until well chilled, about 2 hours.

Peel the cucumbers and cut crosswise into 1-inch sections. Using a melon baller, scoop out the seeds to form each cucumber section into a cup. Spoon the beef mixture into the cups and arrange on a platter. Alternatively, slice the peeled cucumbers crosswise 1/4 inch thick. Shape the beef mixture into a mound on a serving plate and surround with the cucumber slices. Garnish the filled cups with the mint or cilantro leaves or arrange the basil leaves over the mound of beef.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 191
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 708mg
% Cal. from Fat: 33%
Cholesterol: 31mg
Protein: 18g
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