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Thursday, September 4, 2014


Thai Food anyone? Today I'll give you a Thai Beef Salad recipe, very simple to do, I swear you'll be the culinary genius your home once you're done. What makes Thai? Okay here's some Thai foodie knowledge for you, Thais love to utilize green onions, lemon grass, cilantro, chilies, fish sauce, limes…okay? Got it? All Righteeee Then!


2 green onions chopped
1 lemon grass cut about an inch into pieces
3/4 cup or more of chopped fresh cilantro
1 cup of chopped fresh mint leaves
1 cup of lime juice (Fresh squeezed if you can)
1/2 cup of fish sauce (use the Filipino patis if you can't find a Thai brand)
1 tsp. sweet chili sauce
1/2 cup of brown sugar
1 1/2 pounds of beef flank steak trimmed of silver skin
1 1/2 pounds or so of lettuce leaves broken apart not chopped
1/2 a zucchini cubed
Handfull of cherry tomatoes


  1. In a large bowl, mix together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until combined and the sugar is dissolved. If you want, try adding more sugar and/or fish sauce. Set aside.
  2. Sear the flank steak over high heat on stainless steel pan for approximately 4-6 minutes on each side, until it is cooked about medium. Don't overcook the steak. Remove from heat and slice into thin strips across the grain so it won't be tough when eating. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
  3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the zucchini on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Enjoy until the next blog post have a great life!

Ron Sambrano
© 2014