Thai Beef Salad in a Beefsteak Tomato
- Active Time 35m
- Total Time 35m
Serves 4 as a main course
This recipe makes a wonderful summer main course, but you can also use smaller tomatoes and serve it as an appetizer. The recipe can be prepared a day in advance and stuffed into the tomatoes just before serving. It is best when served slightly chilled or at room temperature. Other attractive garnishes to consider for the salad are sliced radishes, cucumbers or red onions. Substitute minced leftover steak for the ground beef if you wish. WINE RECOMMENDATION:<br> Although wine is rarely selected to accompany a salad dish, in this case, a light acidic red wine such as a Spanish Rioja would be pleasingly harmonious. Alternatively, serve a fruity white wine such as Gewurztraminer from Alsace or California.
- For the Lime-Cilantro Dressing:
- 2/3 cup freshly squeezed lime juice (from 3 or 4 limes)
- 1/4 cup Asian fish sauce, such as nam pla
- 1 or 2 jalapeno chiles (to taste), roughly chopped
- 3 garlic cloves, smashed
- 1 cup roughly chopped cilantro, including stems
- For the Garnish:
- 2 cups cooked jasmine rice, cooled
- For the Salad:
- 1 eggplant (about 1 pound)
- 1 tablespoon plus 1 teaspoon olive oil
- 5 garlic cloves, chopped
- 2 shallots, thinly sliced
- 8 ounces lean high-quality coarsely ground beef or coarsely ground chuck steak
- 8 ounces spinach, well rinsed, stems removed
- 4 scallions (green with some white parts), thinly sliced
- 1/2 cup Lime-Cilantro Dressing
- To Serve:
- 1 pound mesclun salad mix
4 beefsteak tomatoes or 4 red Roma tomatoes and 4 yellow Roma tomatoes, tops removed and insides scooped out
FOR THE DRESSING:
Put the lime juice, fish sauce, chiles, garlic and cilantro in a blender and puree. Before serving, taste the dressing and add more minced jalapeno if desired.
Preheat the oven to 350 degrees F.
FOR THE GARNISH:
Heat the rice in a nonstick pan over high heat and toast, swirling and shaking the pan for about 10 minutes or until the rice is fragrant and brown (be careful not to scorch the rice, but it should be well toasted). Set aside, let cool and grind to a powder in a spice grinder. In the same pan, toast the peanuts over medium-high heat for about 5 minutes, or until golden brown; take care not to burn. Let cool and chop.
FOR THE SALAD:
Cut the eggplant in half lengthwise and lightly oil the cut side with the 1 teaspoon of olive oil. Roast the eggplant cut side down on a baking sheet in the oven for about 1 hour, or until tender. When cool enough, remove the pulp with a spoon and chop.
Heat the 1 tablespoon of olive oil in a large heavy skillet over high heat, add the garlic, and stir rapidly for 2 minutes until it just begins to brown. Turn down the heat to medium-high, stir in the shallots, and sauté for 3 minutes longer. Add the beef and cook for about 5 minutes longer or until just browned, using a fork to break up any lumps. Remove from the heat and drain off any fat. Add the spinach to the pan and cover briefly to allow the spinach to wilt, about 3 minutes. Transfer the mixture to a mixing bowl and let cool. Add the scallions, chopped eggplant and cooked rice and stir to incorporate. Add 1/2 cup of the dressing to the ground beef mixture and stir gently to combine.
Toss the mesclun salad mix with enough of the remaining dressing to lightly coat; serve the rest of the dressing at the table. Place the mesclun salad on chilled plates. Make 5 partial cuts down the sides of the tomatoes so that they open like the petals of a flower. Lay the tomatoes in the center of the greens on each plate and mound an equal portion of the beef salad in each tomato. Sprinkle the rice powder and peanuts and garnish with cilantro leaves.
The roasted rice powder is delicious on salads and soups and will keep for several weeks in a tightly covered container in the refrigerator or in a cool dark place; the same is true for the toasted chopped peanuts. It is important to purchase the jasmine rice in a store with high turnover, otherwise it may have sat on the shelf for a long time and have lost its aromatic quality. Don't bother to make the rice powder unless it is top quality. For the cooked rice used to stuff the tomatoes, by all means use leftover rice.
If Asian fish sauce is unavailable, you may substitute 3 tablespoons soy sauce mixed with 4 smashed anchovies.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
456 calories; 11g total fat; 31mg cholesterol; 1506mg sodium; 67g carbohydrates; 11g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .