Tested till perfect Thai Beef Salad Cups

Thai Beef Salad Cups

These one-bite hors d'oeuvres deliciously deliver the traditional Thai sensations of hot, sour, salty and sweet.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2006; Get Grilling: Summer 2007

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 24


    12 oz (375 g) top sirloin grilling steak
    1 tbsp (15 mL) vegetable_oil
    3 tbsp (50 mL) chopped fresh coriander
    3 tbsp (50 mL) shredded fresh mint
    3 tbsp (50 mL) finely diced sweet red pepper
    1 hot red finger pepper, thinly sliced
    1/2 tsp (2 mL) sesame seeds
    2 tbsp (25 mL) each fish_sauce and lime juice
    2 tbsp (25 mL) hoisin_sauce
    1 tbsp (15 mL) minced gingerroot
    1 tbsp (15 mL) dry sherry
    1 clove garlic, minced
    1/2 tsp (2 mL) Asian chili paste or hot_pepper sauce
    1/2 tsp (2 mL) sesame_oil
    Phyllo Cups:
    3 sheets phyllo pastry
    2 tbsp (25 mL) butter, melted
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Marinade: In large bowl, whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Transfer 3 tbsp (50 mL) to small bowl and set aside. Add beef to remaining marinade, turning to coat; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Phyllo Cups: Meanwhile, lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel; brush with butter. Repeat twice, layering phyllo. Cut lengthwise into 4 strips; cut crosswise into 6 strips to make 24 squares. Press each into prepared cup. Bake in centre of 400°F (200°C) oven until golden, about 5 minutes. Let cool in pan on rack. (Make-ahead: Freeze in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)

Place steak on greased grill over medium-high heat. Close lid and grill, turning once, until browned but still pink inside, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice across the grain; place in bowl and toss with reserved marinade. Add coriander, mint and sweet pepper; toss.

Spoon into phyllo cups; garnish with hot red pepper and sesame seeds.

Nutritional Information Per piece: about

cal 44 pro 3g total fat 2g sat. fat 1g
carb 2g fibre 0 chol 9mg sodium 134mg

% RDI:

iron 4 vit A 2 vit C 5 folate 2
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