Autumn's vibrant hues inspire this deliciously warming Thai beef salad, featuring sweet roast pumpkin and fragrant kaffir lime. Imagine tender strips of marinated beef, perfectly complemented by the nutty sweetness of roasted pumpkin, the crunch of fresh greens, and a zingy, aromatic Thai dressing. This isn't your typical salad; it's a symphony of textures and flavors, a comforting yet refreshing meal perfect for cooler evenings. The combination of earthy pumpkin and bright, herbaceous Thai notes creates a truly unique and unforgettable culinary experience.
This recipe elevates the classic Thai beef salad with the addition of autumnal roast pumpkin, adding a touch of seasonal warmth. Forget bland lettuce-based salads; this dish is bursting with flavor and texture. Ready to create this flavorful masterpiece? Let's dive into the step-by-step instructions and transform those simple ingredients into an extraordinary Thai beef salad with roast pumpkin.
Tools Needed
- oven
- oven tray
- pan
Ingredients
- Butternut pumpkin or pumpkin
- Spinach
- Ground coriander
- Ground turmeric
- Sweet chili sauce
- Olive oil
- Garlic
- Salt
- Kaffir lime leaves
- Chili: 2 tsp
- Fresh grated ginger: 1 clove
- Lemon: 1
- Fish sauce
- Beef steak
- Cashew nuts or peanuts
- Coriander
- Mint
Step-by-Step Instructions
Step 1. Roast the Pumpkin
- Chop up pumpkin or butternut pumpkin. When roasting, you don't need to peel the skin; it adds fiber and becomes tender when roasted.
- Toss pumpkin in an oven tray with ground coriander, ground turmeric, sweet chili sauce, olive oil, garlic, and salt. Roast until caramelized (look for sticky bits).
Step 2. Prepare the Dressing and Beef
- remove the central stalk by folding the leaf in half and stripping the stalk.
- Mix shredded kaffir lime leaves, chopped chili, grated ginger, garlic, lemon juice, sweet chili sauce, olive oil, and fish sauce. Taste and adjust.
- Pat beef steak dry, season well with salt, and let it sit at room temperature for about an hour.
- Cook the steak in a hot pan for 2-3 minutes per side, until medium-rare with a golden crust. For thicker steaks, finish in the oven. Rest for 5-10 minutes.
- Add the steak juices to the dressing.
Step 3. Cook the Steak
- Cook the steak in a hot pan for 2-3 minutes per side, until medium-rare with a golden crust. For thicker steaks, finish in the oven. Rest for 5-10 minutes.
Step 4. Assemble the Salad
- Toss together spinach, caramelized pumpkin, steak, cashew nuts/peanuts, coriander, mint, and the dressing.
Read more: Ethiopian Yellow Split Pea Stew (Kik Alicha) Recipe
Tips
- Taste as you cook, especially the dressing, to ensure the perfect balance of sweet, salty, sour, and spicy.
- Season the meat generously with salt.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! Roast the pumpkin and prepare the dressing a day in advance. Assemble the salad just before serving to keep the greens crisp.
2. What can I substitute for the beef?
Chicken, tofu, or even shrimp would work well as alternatives to beef. Adjust cooking time accordingly.
3. Where can I find kaffir lime leaves?
Kaffir lime leaves are usually found in Asian grocery stores or online. If unavailable, you can omit them or substitute with lime zest for a hint of citrus.
This Autumn Thai Beef Salad with Roast Pumpkin and Kaffir Lime is a delightful blend of sweet, savory, and spicy flavors, perfect for a light yet satisfying meal. The vibrant colors and exciting textures make it a visually appealing dish as well as a delicious one. Enjoy this unique and flavorful salad, and let the autumnal tastes transport you to a culinary haven.