Thai Beef Salad
Seared sirloin sliced over crisp lettuce, tomatoes, and herbs with a lime and fish sauce dressing and crunchy peanuts.
Equipment
- Large skillet
- Small mixing bowl
- Large mixing bowl
- Sharp knife
- Instant read thermometer
Ingredients
Main Ingredients
- ½ tsp Thai chile, seeded and finely minced for the dressing
- ¼ tsp garlic, finely minced for the dressing
- 1 tbsp cilantro stems, finely chopped for the dressing
- 2 ¼ tsp granulated sugar for the dressing
- 2 tbsp fish sauce for the dressing
- 3 tbsp lime juice for the dressing
- 1 tbsp grapeseed oil or canola or vegetable oil, for the dressing
- 8 oz sirloin steak at room temperature, for the beef
- 1 tbsp vegetable oil for the beef
- ⅛ tsp kosher salt for the beef
- ¼ tsp black pepper for the beef
- 2 cup mixed lettuce leaves for the salad
- 10 cherry tomatoes, halved for the salad
- ¼ small red onion, very thinly sliced for the salad
- ½ cup cucumber, seeded and sliced for the salad
- ¼ cup cilantro leaves, lightly packed for the salad
- ¼ cup mint leaves, lightly packed for the salad
- ¼ cup roasted unsalted peanuts, finely chopped for the salad
- 1 tbsp extra cilantro and mint leaves for garnish
Instructions
Cooking
- Whisk the dressing. Stir the chile, garlic, cilantro stems, sugar, fish sauce, lime juice, and grapeseed oil in a small bowl until the sugar dissolves.
- Season the beef. Pat the sirloin dry and season with 1/8 teaspoon salt and the pepper.
- Sear the beef. Heat 1 tablespoon oil in a skillet over medium high heat. Cook the steak 4 to 5 minutes per side for medium rare, or until an instant read thermometer reads 145 degrees F for medium.
- Rest and slice. Let the beef rest 5 minutes, then slice it thinly against the grain.
- Build the salad. Toss the lettuce, tomatoes, red onion, cucumber, cilantro leaves, mint, and peanuts in a large bowl.
- Dress and serve. Add the sliced beef and dressing, toss gently, and garnish with extra cilantro and mint.
Notes
Substitutions: Use flank or skirt steak for the sirloin, and canola oil for the grapeseed oil.
Tips: Dress the salad right before serving so the lettuce stays crisp, and start with half the chile because the dressing is bold.
Storage: Keep the beef, dressing, and vegetables in separate containers in the refrigerator for up to 3 days. Do not freeze.