Gado Gado with Beef

Tuesday, May 19, 2009
Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).
While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

I used blanched carrots, blanched string beans, blanched purple cabbage, blanched sugar snap peas, cooked potatoes (purple and yellow waxy), raw red bell pepper, and raw tomatoes.
Just lay the thinly sliced beef (brought to room temperature) on top.

Gado Gado Dressing~6 salad course servings
scant 1 cup diced onion
1/2 cup super chunky peanut butter
1/4 cup water
2 tablespoons packed light brown sugar
1 tablespoon lime juice*
2 teaspoons sa cha sauce
2 teaspoons distilled white vinegar
1 red chili, seeded, cut in a few pieces*
2 cloves garlic
Put all of the ingredients in a food processor and process until well combined but still bumpy looking. *I put a star by lime juice and chili because I forgot to write down exactly how much lime juice I used and spiciness should be adjusted to your taste. Also note that I did not put salt and pepper because I usually season the salad itself with kosher salt and freshly ground pepper, right before you pour the dresing on.
Normally, I don’t like a lot of dressing on salad, but Gado Gado dressing is meant to be generously poured on.

Recipe Download

source : http://www.foodmayhem.com/2009/05/gado-gado-with-beef.html