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Asian-style fish sauce lime juice brown sugar sweet chili sauce salad oil carrots fresh garlic pepper precise garlic ginger pepper scallions soy sauce sesame oil rice Salad rib meat bella mushrooms bell peppers zucchini red onion cucumber salad greens canned jackfruit peanuts shallots
Viewed: 44 - Published at: 4 years agoIngredients
- FOR THE ASIAN-STYLE DRESSING:
- 2 Tablespoons Fish Sauce
- 4 Tablespoons Lime Juice
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Sweet Chili Sauce
- 1 Tablespoon To 2 Tablespoons Salad Oil Or Light Olive Oil (optional)
- 2 Tablespoons Finely Grated Carrots (optional)
- Finely Grated Or Minced Fresh Garlic, To Taste (optional)
- Minced Hot Pepper, To Taste (optional)
- FOR THE MARINADE:
- 1 whole Pear, Peeled And Diced (No Need To Be Precise)
- 8 cloves Garlic, Peeled
- 1 piece Ginger, About 3/4" Long, Sliced Into Coins
- 1 whole Thai Bird Pepper (optional, For Spice)
- 1/2 cups Chopped Scallions (optional, Substitute 2 Teaspoons Onion Powder Or 1/2 Medium Regular Onion)
- 1/2 cups Soy Sauce
- 1/4 cups Packed Brown Sugar
- 1/4 cups Cilantro (optional)
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Rice Wine Vinegar
- FOR THE SALAD:
- 3 whole Slabs Beef Short Rib Meat, Boneless (about 2 Pounds)
- 10 ounces, weight Baby Bella Mushrooms, Washed And Cleaned (optional)
- 3 whole Small Bell Peppers, Preferably Different Colors, Julienned
- 1 whole Small Zucchini, Julienned
- 1/2 whole Small Red Onion, Sliced Thinly
- 1/2 whole Small Cucumber, Sliced Into Thin Coins
- 1/4 cups Chopped Cilantro
- 8 cups Salad Greens, Or Enough For 4 Servings
- 1/2 cups Canned Jackfruit, Drained And Julienned (or Fresh Ripe Mangoes)
- Roasted Salted Peanuts, To Garnish
- Fried Shallots Or Onions (optional)
- Korean Hot Bean Paste (optional)
Method
- Mix all the dressing ingredients together. Add water to taste, and set aside.
- Blend the marinade ingredients together until smooth. Marinate the beef for at least 2 hours or up to overnight. If using mushrooms, marinate mushrooms as well 1 hour before grilling. (You may have marinade left over. Store this in the refrigerator for a later use.)
- Mix the julienned and sliced vegetables together in a bowl. Dress lightly with some of the dressing and the chopped cilantro. Set aside.
- Grill the beef and mushrooms to desired doneness. Plate the salads while letting the meat rest. Put a generous amount of salad greens in each plate. Top with the dressed vegetables. Garnish with jackfruit, peanuts, and fried onions. Top with beef and mushrooms. You can add a small amount of hot bean paste on top if desired.
- Serve with extra dressing on the side, if desired. (Leftover dressing can be stored in the refrigerator.)
