Culinary Wonders: Part 2 of 4, “Mixology and Food Pairing” Thai Beef Salad and Lychee-Champagne Cocktail

Recipe for: Thai Beef Salad

(Makes 6 servings)


Salad Ingredients


½ cup low-sodium soy sauce

¼ cup honey

¼ Cup fish sauce

3 Tbsp fresh orange juice

1 Tbsp sesame oil

1 Tbsp cilantro

1 Tbsp mint leaves

1 Tbsp fresh lime juice

1 fresh Thai chile

3 cloves garlic

1/2-inch piece ginger, peeled and minced


Blend everything together

1 ½ Lb flank steak

1 small red onion, sliced

4 roma tomatoes, diced

I head romaine lettuce

1 medium cucumber, peeled and thinly sliced

2 Tbsp chopped cilantro

2 Tbsp chopped fresh mint

2 Tbsp chopped thai basil

¼ Cup chopped peanuts toasted

½ bag bean thread noodles

· Blend marinade. Reserve ½ as dressing.

· Marinate the steak in the other ½ for ½ hour. (we like to use a freezer bag)

· Prepare and chop all the ingredients for the salad.

· Cook the bean noodles, rinse and toss lightly with a dash of olive oil.

· Grill the steak on medium-high until medium rare, about 3-4 minutes on each side. Let rest and cool

· Slice steak very thinly across the grain.

· In a large bowl, toss onions, tomatoes, cucumber and romaine with reserved dressing.

· Top with herbs / nuts / steak


Recipe for: Lychee-Champagne Cocktail




1 oz Kafir lime leaf infused white rum

1 oz lychee juice/syrup

1 oz lychee liquor (Kwai Feh or Soho)

Dash bitters (Angosturo)

2 oz Champagne

Lychee for garnish



Bartender Ian


· Infuse white rum with kafir lime leaves overnight.

· In a shaker with add: rum, lychee syrup, lychee liquor.

· Shake well

· Pour into a tall glass with ice.

· Add a dash of bitters and top with Champagne.

· Garnish with lychee.