Thai Beef Salad
This Thai Beef Salad is a meal in itself, made with thinly sliced chuck steak and alluring chili peppers, fish sauce, and umami seasoning.
  • 1/2stalk lemongrasscut into 2 pieces
  • saltto taste
  • 1/2pound honeycomb tripe
  • 1/2pound chuck steakthinly sliced
  • 1 limejuiced
  • 1tablespoon ground toasted rice
  • 1/4teaspoon ground chili peppersoptional
  • 1 Thai chili pepper thinly slicedoptional
  • 1/4teaspoon MSG (umami seasoning)
  • 2teaspoons fish sauce
  • 1/2cup cilantro leaveschopped
  • 1/4cup green onionschopped
  • 1/2cup mint leavesthinly sliced
  • lettuce for serving
  1. Bring a large pot of water to a boil.
  2. Add the lemongrass to the water and season with salt. Add the tripe and boil for about 1 hour or until tripe is tender. Remove from water and set aside.
  3. Heat a sauté pan over medium-high heat. Cook the steak in pan until slightly pink, then remove to a bowl.
  4. Thinly slice the cooked tripe into 2-inch strips and place in a bowl with the steak. Season the meat mixture with lime, toasted rice, ground chili pepper, sliced chili, MSG and fish sauce and stir to combine. Taste and season with more lime juice or fish sauce as needed. Add the cilantro and green onions and mix well.
  5. Plate over bed of lettuce leaves, sprinkle with the mint and serve.
Recipe Notes

Recipe courtesy of The Today Show (NBC-TV, USA)
Photo credit: Nathan Congleton / TODAY