This summer, the JW Marriott Phuket Resort & Spa in Thailand introduced  Ginja Cook,  a contemporary learning facility introducing rich Thai cuisine heritage to all age groups visiting the resort and spa. Ginja Cook’s “Everyone is Welcome” approach offers personalized individual, family and group culinary courses. The courses aim to provide an insight into the unique art of Thai cuisine, demonstrating simple preparation techniques for traditional dishes, and to respect the culinary past while embracing the future with contemporary life-style twist.

Thai Beef Salad

 Steak Marinade
1 cup soy sauce (low sodium preferred)
1/2 cup honey
6 tablespoons Thai fish sauce (this condiment is available in most Asian markets)
2 tablespoons orange juice
1 tablespoon chopped cilantro, or to taste
1 tablespoon chopped mint leaves, or to taste
1 tablespoon fresh lime juice
1 Thai or Serrano hot chile
3 cloves garlic
1 small piece ginger, peeled and cut to slivers

Salad
6 ounces flank steak
2 cups rice noodles
1/4 cup fine chopped tomato
2 tablespoons enoki mushrooms (found in most Asian markets)
1/8 cup red onion, thinly julienned or sliced
10-12 grapefruit segments
1 small cucumber, thinly sliced
1 carrot, grated
8 cilantro sprigs
8 mint sprigs

Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fresh orange juice
2 tablespoons dark sesame oil
2 1/4 teaspoons fish sauce
1  Thai or Serrano hot chile, seeded and minced
2 cloves garlic
1 small piece ginger, peeled and chopped

First, mix the marinade ingredients together in a blender or food processor until thoroughly combined.   Pour into a bag, add flank steak, and refrigerate 2 or more hours.  When ready to prepare steak, heat a grill and flash cook steak until medium rare, approximately 2 1/2 minutes per side. Let stand until cool, and slice thin slices against the grain.

Next, cook rice noodles according to package instructions. Rinse under cold water to stop the cooking process, place in a bowl or dish, and cover with plastic wrap. Set Aside.

Next, mix the dressing ingredients in blender or food processor until thoroughly combined. Divide the chopped tomato, whole mushrooms, sliced onion, grapefruit segments, sliced cucumber, grated carrot, cooked noodles, cilantro and mint between 2 salad bowls.  Top each with with 1/4 cup dressing.  Top with grilled steak.   

Optional:  Crushed peanuts over the salad for a bit of crunch; garnish with additional chili, and a lime wedge for squeezing.

482 calories
12.5 g fat (3.1 g saturated)
68.4 g carbs
4.6 g fiber
24.2 g protein

Read More about the Ginja Cooks Program

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