Fried Beef Salad with Thai Cherry and Rice Paddy Herb in Galangal Vinegar and Coconut Syrup

Name: Fried Beef Salad with Thai Cherry and Rice Paddy Herb in Galangal Vinegar and Coconut Syrup
Cuisine: American
Ingredients: 3 1/2 oz beef, diced small; 2 chicken or duck eggs; Dressing ingredients:; 1 ladle galangal vinegar; 1 tablespoon coconut syrup; 1 teaspoon shiitake soy sauce; 4-5 bird's eye chilies, chopped; 3 tablespoons shallots, chopped; 5 tablespoons cucumber, diced small; 5-6 Thai cherries, halved; Rice paddy herb, chopped into short pieces, to taste, for garnish

ครัวหมีอวดเมีย @bearbearkitchen

กรุงเทพฯ, ไทย

Fried Beef Salad with Thai Cherry and Rice Paddy Herb in Galangal Vinegar and Coconut Syrup

ครัวหมีอวดเมีย @bearbearkitchen

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Ingredients

3 1/2 ozbeef, diced small
2chicken or duck eggs
Dressing ingredients:
1ladle galangal vinegar
1 tablespooncoconut syrup
1 teaspoonshiitake soy sauce
4-5bird's eye chilies, chopped
3 tablespoonsshallots, chopped
5 tablespoonscucumber, diced small
5-6Thai cherries, halved
Rice paddy herb, chopped into short pieces, to taste, for garnish

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Steps

1

Mix the dressing ingredients together, except for the rice paddy herb. Let it sit for 30 minutes to allow the flavors to meld. (If you prefer it cold, you can refrigerate it. The dressing will thicken slightly, adding a different kind of deliciousness.)
2

Fry the eggs in plenty of oil over high heat to make fluffy fried eggs. Fry the beef for 30 seconds and remove immediately.
3

Pour the dressing over the fluffy fried eggs and serve.