Name: Thai-Style Beef Salad
Total time: 30 min
Cuisine: Thai
Ingredients: 1 teaspoon paprika; ½–1 teaspoon cayenne pepper; 1 tablespoon white rice; 3 tablespoons lime juice (2 limes); 2 tablespoons fish sauce; 2 tablespoons water; 1 teaspoon sugar; 1 English cucumber , sliced ¼ inch thick on bias; 1 pound leftover roast beef , sliced thin and cut into bite-sized pieces (see note); 1½ cups fresh mint leaves , torn; 1½ cups fresh cilantro leaves; 4 shallots , sliced thin; 1–2 Thai chiles , stemmed and sliced thin into rounds; Steamed jasmine rice

Why This Recipe Works

This modification of nam tok, Northeastern Thailand's famous grilled beef salad, pairs thin strips of leftover roast beef with sliced cucumbers, lots of fresh cilantro and mint, khao khua (toasted rice powder), and the classic flavors of the dressing: fish sauce, lime juice, sugar, and fresh and powdered chiles.

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Before You Begin

Don't skip the accompanying steamed rice (it balances the spicy, salty dressing; any long-grain white variety is fine if jasmine is unavailable) or the toasted rice, which is integral to the texture and flavor of the dish. If you're sensitive to spice, use only ½ teaspoon of cayenne pepper and one Thai chile. If fresh Thai chiles are unavailable, substitute ½ to 1 serrano chile. This recipe was developed as a tasty way to use up leftovers from our Slow-Roasted Beef recipe, but leftovers from any medium-cooked roast beef will work.

Instructions

Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium heat; add rice; and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini–food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Whisk lime juice, fish sauce, water, sugar, and ½ teaspoon toasted paprika mixture in large bowl and set aside.

Spread cucumber slices on serving platter. Add beef, mint, cilantro, shallots, chiles, and half of rice powder to bowl with dressing; toss to combine. Arrange beef mixture on top of cucumber slices. Serve with jasmine rice, passing remaining rice powder and toasted paprika mixture separately.