Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, thai inspired ground beef with cucumber salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thai inspired ground beef with cucumber salad is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Thai inspired ground beef with cucumber salad is something that I have loved my whole life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have thai inspired ground beef with cucumber salad using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Thai inspired ground beef with cucumber salad:
- Prepare Ground beef (in patty form or not)
- Prepare 1/2 cup panko or tempura breading mix
- Take 2 tbsp Tom yum chilli paste
- Make ready 2 tsp fish sauce
- Get 1 tbsp soy sauce
- Prepare 3 shallots, minced
- Make ready 2 garlic cloves, smashed
- Get 2 tbsp cilantro paste (Peruvian)
- Take 2 tbsp basil paste (Peruvian)
- Get 1 pound ground beef
- Get Vegetable oil for frying
- Get Cucumber salad
- Prepare 1 garlic clove, smashed
- Prepare 2 small chilli peppers
- Get 3 tbsp brown sugar
- Take Juice from 1 lemon
- Make ready 2 tbsp fish sauce
- Take 1/2 cup water
- Make ready 1 large cucumber, sliced thinly
- Prepare 1/2 big red onion, minced
- Make ready to taste Sesame oil,
- Take to taste Fresh mint, basil, cilantro,
Rinse with cold water, then drain and pat dry with paper towels. Tender, garlicky steak pairs perfectly with a spicy, Thai-inspired salad topped with peanuts. In a medium-sized mixing bowl, combine sugar vinegar mixture, cucumber, red onion and cilantro. Refrigerate for at least one hour.
Steps to make Thai inspired ground beef with cucumber salad:
- Mix panko, Tom yum paste, soy sauce, fish sauce, cilantro paste, basil paste, shallots and garlic in a large bowl. Mix and let stand for 5 minutes.
- Add 1 pound of ground beef to bowl. Mix well. Form into patties for frying. (You can also choose to let the ground beef crumble instead of forming distinct patties). Recipe is enough for around 20 small patties. Cover with plastic and refrigerate for 30 minutes.
- For the dressing, pound garlic, chilies and half the sugar with a mortar and pestle. Add the liquid ingredients and stir. Add dressing to sliced cucumbers and onion. Add sesame oil to taste and set aside.
- Work with a heavy pan over medium heat. Cook patties in oil until golden brown.
- Serve patties with cucumber salad. Spoon extra dressing over patties. Garnish with fresh cilantro, mint and basil.
In a medium-sized mixing bowl, combine sugar vinegar mixture, cucumber, red onion and cilantro. Refrigerate for at least one hour. This light and fresh Thai cucumber salad is one of my warm weather staples. The dressing is tangy, salty, and sweet — and the juice from the cucumbers seeps into the dressing, giving it a delicious cucumber flavor. This salad is satisfying all on its own for lunch, thanks to a generous handful of.
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