Wazuzu' s Executive Chef Jet Tila shares a delightful summer recipe of THAI BEEF SALAD with The CUISINEIST

Executive Chef Jet Tila is the Executive Chef of Wazuzu located in the ENCORE Resort. Summer is upon us and this talented Chef shared a lovely summer dish of THAI BEEF SALAD that is sure to please.

There will be much more about Chef Jet , his background and his beautiful restaurant Wazuzu in the next issue. For now , lets head into the kitchen and create this authentic THAI dish from a renown Chef.

Thai Beef Salad

Ingredients:

2 Lbs. Thai grilled beef (see recipe)

2 Tbsp. Peanut Oil

3 ea Garlic Cloves, minced

1 ea Lemongrass, very thinly sliced

3 ea. Kaffir Lime Leaves, very thinly sliced

1/2 Red onion, thinly sliced

1/2 Cup Mint leaves

1/2 Cup Lime juice

1/2 Cup Fish sauce

1/3 Cup Brown Sugar, packed

2 ea Small cucumber, peeled and thinly sliced

2 ea Green onions, chopped

6 Cups Mixed salad greens

Black Pepper

Beef Marinade :

2 lbs Beef Flank Steak

2 oz Garlic minced

2 oz Cilantro Stems , minced

1Tsp. White Pepper

2Tsp. Fish Sauce

1 1/2 oz Thin Soy Sauce

2Tsp. Sugar

1. Combine all ingredients

2. Cover beef with marinade for about 2 hours

Marinade beef according to recipe.

To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes, or until fragrant and slightly translucent. Remove from heat and stir in onion, mint leaves, limejuice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.

Grill Beef to desired done-ness and slice against the grain into this strips.

Toss greens and cucumbers with ½ of the dressing and arrange on a large plate. Place the grilled beef on top of the salad and garnish with green onions. Drizzle remaining dressing on top of the salad.

Sprinkle with black pepper and serve

ENJOY !