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Thai Beef Salad
by Talia's Steakhouse (New York, NY)

 For about 1/3 gallon sauce:

32 oz of Kikoman teriyaki sauce

4 oz sugar

4-5 cloves peeled garlic (whole ½ piece of fresh ginger, sliced

3 stems lemon grass (clean and use only soft part, chopped)

1 medium carrot sliced in big cubes

1 big regular onion sliced big

1 stick celery, chopped big

½  cup apple juice

3 bay leaves

2 table spoons of corn starch

Sauce Preparation:

Melt the sugar in the pot on medium fire – be careful not to burn, stir constantly.

Put all the vegetables and the sauce in the pot, and cook on low fire until all vegetables are soft (usually about 1 hour). Strain the sauce and return to the pot.

Mix corn starch with little bit of water and make sure it dissolves well. Add slowly to the sauce while stirring, in order to make it thicker.


1) 6-8 oz of ribeye steak per person, cut in about 2 inch strips ½ red + ½ green + ¼ red onion per person, cut in strips

2) Heat the pan, place the cubes and drizzle sesame oil. Sear the meat until golden.

3) Put the red and green peppers and red onion. Put desired amount of sauce.

4) Reduce heat and simmer until meat is cooked to taste. Add salt & pepper to taste.

5) Create a salad base: of Mesclun greens, cucumbers and julienned carrots.

6) Put steak cubes and peppers on top of the salad. Do not use the hot sauce from the pan. If you need more salad dressing, add cold teriyaki.


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