Roast Beef Chili Salad Recipe
One piece of advice you will cherish, this is a must try recipe of Roast Beef Chili Salad. Roast Beef Chili Salad as a Side Dish never fails to impress. The marriage of the amazing flavors of Beef with other ingredients is the secret to this Roast Beef Chili Salad. It is one Thai dish which will never fail to impress you or your guests. There is no bigger sin than reading this recipe of Roast Beef Chili Salad and not trying it out.
Ingredients
2 pounds lean, boneless beef, preferably tenderloin, top loin, or rib eye
3 to 4 medium-sized cucumbers
1 large onion
1/2 cup red wine vinegar
5 garlic cloves, peeled
1 tablespoon coarse salt
1 teaspoon sugar
4 or more small hot chilies, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons fresh lemon juice
1 head Boston or Bibb lettuce
Optional:
2 to 3 tablespoons Nampla (Thai fish sauce), 4 bacon strips
Garnishes:
Small red bell pepper, julienned; chopped fresh mint leaves
Directions
Preheat the oven to 425 degrees.
If using a piece of beef with little or no exterior fat, such as a tenderloin, lay a few strips of bacon over it.
Place beef in preheated oven, lower the heat to 350 degrees, and bake about 1 hour, until meat is rare (140 degrees on a meat thermometer).
Remove, let roast cool down, then chill well.
When chilled, cut the roast beef into thin slices and place them in a deep bowl.
Scrub cucumbers, cut off the ends, and score the peel with a fork.
Cut cucumber into thin slices and add to the roast beef.
Peel the onion.
Cut into thin slices and combine with the meat and cucumbers.
Place vinegar, garlic, salt, sugar, hot chilies, and green pepper in a blender or food processor.
Blend until well combined.
Pour vinaigrette over the beef mixture and toss well.
Line a salad bowl or individual plates with soft lettuce.
Distribute the salad.
Sprinkle with lemon juice and with Nampla, if desired.
Garnish with julienned red bell pepper and chopped fresh mint.
If using a piece of beef with little or no exterior fat, such as a tenderloin, lay a few strips of bacon over it.
Place beef in preheated oven, lower the heat to 350 degrees, and bake about 1 hour, until meat is rare (140 degrees on a meat thermometer).
Remove, let roast cool down, then chill well.
When chilled, cut the roast beef into thin slices and place them in a deep bowl.
Scrub cucumbers, cut off the ends, and score the peel with a fork.
Cut cucumber into thin slices and add to the roast beef.
Peel the onion.
Cut into thin slices and combine with the meat and cucumbers.
Place vinegar, garlic, salt, sugar, hot chilies, and green pepper in a blender or food processor.
Blend until well combined.
Pour vinaigrette over the beef mixture and toss well.
Line a salad bowl or individual plates with soft lettuce.
Distribute the salad.
Sprinkle with lemon juice and with Nampla, if desired.
Garnish with julienned red bell pepper and chopped fresh mint.
