Anyone wondering where the beef was in the Ranger’s hitting squad during the 2010 world series need look no further–we’ve got a recipe for you to chew on straight from Texas.
When I was traveling to Austin in 2009, I would contemplate where I could dine next to pass my culinary time. A friend of mine and local Austin REALTOR, Jeff Niemeyer, recommended I try Houston’s near the arboretum; trying to stick to lighter fare when on the road, I’d often eat salads for lunch and or dinner, so when I arrived and found a Thai Beef Salad on the menu I was set.
Many of you may have already experienced restaurants by the Hillstone Group, who own, among other restaurants, own the Los Altos Bar and Grill.
Once, I tried the Thai Beef Salad at Houston’s in Austin, but I never ventured any further down their menu. It was absolutely one of the best salads I have enjoyed. People who know me know I enjoy the challenge of deconstructing something I have tasted while dining out to detect what ingredients were employed. Often, it’s fairly easy as some flavors overpower the dish and are easily identified. But every so often, a chef develops a recipe that is so complex, so well balanced that it titillates the taste buds with a mosaic of contrasting flavors where one could spend days attempting to deconstruct the recipes–or, as in my case, eating the salad many times and taking copious notes.
First and foremost, the salad plays with all the senses of taste- bitter, sweet, sour, and salty- and introduces spice with perfectly contrasting flavors of just enough heat and spice, followed by refreshingly chilled mango. It satisfies your sense of umami with refreshing rice noodles and a perfectly grilled beef filet.
The salad starts with a bed of rice noodles cooked, fried lightly, and brought to room temperature, then ever so lightly tossed with sesame oil. A medley of julienne red bell peppers, carrots, tomato wedges, shredded cabbage, and cubes of mango add complementing textures and wonderfully wild flavor combinations, which serve to enhance the colorful presentation further and add more depth with each irresistible bite.
The dressing offers spice and bitterness with fresh lime, orange juice, and fish sauce, while Sracha adds a kick and is well paired with shiso to create depth to the dressing. Finally, the scallions and crunchy dry roasted peanuts offer a nice contrasting crunch.
While each ingredient has been carefully chosen to perform its respective role of adding texture and color and smacking all the senses of taste, the warm cubes of medium rare beef filet lightly marinated in the dressing, then charcoal grilled, adds the ultimate umami to finish the dish.
When I returned home with my notes in tow, I checked on the internet to find out if Houston’s posted the recipe—no luck. But I found an interestingly close approximation written by Kayla Williams (with my notes added in pen as to what brought it closer to the recipe I had in Austin). For example, the shiso, which is most often associated with sitting alongside your plate of sushi as the Japanese equivalent of parsley, is introduced in the salad as a complex version of what might be confused as a mint and cilantro combination, and, if you can’t find shiso, that’s a relatively logical substitution.
So, without further ado, here’s my collaborated best approximation of one the best salads I’ve had:
