Growing up one of my favorite places to eat was this little Thai restaurant near our house called Thai O’cha. If you’re in San Antonio you should 100% go eat there. The staff are friendly, the food is delicious, the atmosphere is cozy, and every time I visit home I make a point of eating there. It’s that good!
My mom’s favorite dish before she became a vegan was Thai Beef Salad ordered “Thai hot” which really just means that shit was SPICY and mom was a real one. My version brings back all the flavors of that dish, which quickly became one of my favorites as well, but makes the spice level tolerable for those of us who could never handle the heat of Thai hot or *ahem* the aftermath lolol.
- 2 10oz steaks, cut of your choice (I used ribeyes, sliced )
- 1 tsp vegetable oil
- ¼ cup fish sauce
- 2 Tbsp GF soy sauce
- 8 cloves garlic (minced)
- 1 Tbsp ground black pepper
- 1 Tbsp rice wine vinegar
- 1 Tbsp sugar
- 1 tsp ground lemongrass paste
- 1 bunch cilantro (leaves only, finely chopped)
- 2 English cucumbers (sliced ¼" thick)
- 4 tomatoes (cut into 6 wedges each)
- ½ cup red onion (sliced *optional)
- 2 Serrano peppers (minced)
- 2 limes (juiced)
- 4 portions cooked white rice (I used jasmine)
- In a small bowl combine 1 Tbsp fish sauce, 1 Tbsp GF soy sauce, 2 cloves minced garlic, 1 Tbsp black pepper, and 1 Tbsp rice wine vinegar. Whisk together and add your sliced steak, coat well, and marinate for 10 minutes.
- While steaks are marinating in a large bowl combine 6 cloves of minced garlic, 1 Tbsp GF soy sauce, 3 Tbsp fish sauce, 2 minced serrano peppers, 1 Tbsp sugar, 1 tsp lemongrass paste, lime juice, and cilantro. Whisk together and add the red onion if using, cucumber, and tomatoes. Toss together and set aside.
- In a pan over medium high heat add the tsp vegetable oil. Remove your sliced steak from the marinade and shake off the excess. Cook your sliced steak until done to your liking. About 5 minutes.
- Add the cooked steak to the bowl with the seasoned cucumbers, onion, and tomatoes. Toss together to coat everything in the juices at the bottom of the bowl.
- Divide into four portions and serve over hot rice. Pour any extra juices over top and enjoy!
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