Listen, I get it, the Internet needs another Thai Beef Salad recipe like I need another labneh post, but I don’t care, it’s just the rebel in me. I wanted to share this recipe with you because I love it deeply, passionately, obsessively. Also, it’s kind of healthy and there’s still a lot of January to get through and, let’s face it, I ’m not swimming in healthy recipe ideas. My brain is generally awash with fried chicken and the like. So, although you don’t need it, although you didn’t ask for it, I’m going to give you MY recipe for Thai Beef Salad and you’re going to sit there and take it…or just click away. Don’t click away.
In my household, December is not for the faint of heart. Both Bae and I have birthdays in December and they are less than a week apart. My sister and father both have birthdays this month as well. And, as I’m sure I’ve mentioned elsewhere, Bae is Jewish and I am not. That means we celebrate Christmas and Hanukkah. Gosh! I feel tired just writing this. Yes, our December is definitely a marathon and the whole thing kicks off this Sunday with the first night of Hanukkah. So, how am I feeling? A little underprepared, exhausted in anticipation, and beside myself excited about latkes and this Red Wine Braised Brisket. It’s a medley of emotions.
Heatwave #2 is underway in my neck of the woods, which means my oven and I are not on good terms. My ice machine and I? Well, there’s nothing on-again and off-again about that relationship. While it may be hotter than hell outside (45°C should not be a temperature) there’s no better place to cook. Standing over a hot charcoal grill in the sun for 45 minutes is much more bearable than sacrificing your air-conditioned habitat for a sheet pan dinner. Plus, what vegetable, what hunk of meat doesn’t benefit from a kiss from a charcoal grill? Today’s Korean Hanger Steak certainly did.