Thai Beef Salad
A vibrant dish combining tender beef with fresh vegetables and herbs, infused with zesty lime and spicy chili, perfect for lunch or dinner.
Ingredients
Dressing
- ½ tsp birds eye or Thai chili, deseeded and finely minced Note 1
- ¼ tsp finely minced garlic about 1/2 small clove
- 1 tbsp finely chopped cilantro/coriander stems
- 2 ¼ tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil or canola or vegetable oil
- 1 small pinch cooking/kosher salt
Beef
- 7-8 oz good quality beef steak - sirloin at room temperature (Note 2)
- 1 tbsp oil vegetable, peanut, or canola oil
- ¼ tsp salt
- ¼ tsp pepper
Salad Ingredients
- 2 heaped cups mixed lettuce leaves
- 10 pieces cherry tomatoes, halved
- ¼ small red onion, very finely sliced
- ½ cup cucumber (optional, deseed) cut horizontally then into slices (about 1/3 cup)
- ¼ cup cilantro/coriander leaves, lightly packed
- ¼ cup mint leaves, lightly packed
- ¼ cup finely chopped peanuts, roasted, unsalted
- to taste pieces extra cilantro/coriander and mint leaves for garnish
Instructions
Preparation
- In a small bowl, mix the minced birds eye chili, garlic, cilantro stems, sugar, fish sauce, lime juice, and grapeseed oil. Stir until the sugar dissolves.
Cooking Beef
- Heat a skillet over medium-high heat and add the oil. Season the beef with salt and pepper.
- Cook the beef for about 3-4 minutes on each side for medium-rare (or until desired doneness). Remove from heat and let it rest for a few minutes before slicing.
Assembling Salad
- In a large bowl, combine the mixed lettuce leaves, cherry tomatoes, red onion, cucumber, cilantro leaves, mint leaves, and chopped peanuts.
- Add the sliced beef and the dressing to the salad. Toss gently to combine all the ingredients well.
Notes
Use high-quality beef for the best flavor and texture. Adjust the level of chili based on your spice tolerance. Feel free to add other vegetables, such as bell peppers or radishes, for extra crunch.