Asian•healthy
Thai Beef Salad
Bright, herby, sweet-salty and limey—juicy seared steak over a crunchy, fresh salad with a punchy Thai dressing.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ tbsp finely chopped red chilli (deseeded)
- ½ tbsp minced garlic (2–3 cloves)
- 2 tbsp finely chopped coriander/cilantro
- 4½ tsp white sugar
- 4 tbsp fish sauce
- 5 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 small pinches salt
- 1 tbsp chopped mint
- 16 oz good-quality beef steak (sirloin works great)
- 2 tbsp vegetable oil (divided)
- ½ tsp salt
- ½ tsp black pepper
- 5 heaped cups mixed lettuce leaves
- 20 cherry tomatoes (halved)
- 1 small red onion (very finely sliced)
- 1 long cucumber (thinly sliced)
- ½ cup coriander/cilantro leaves
- ½ cup mint leaves
- ½ cup roasted, unsalted peanuts or cashews (finely chopped)
- Extra coriander and mint leaves
Instructions
- 1
Mix chilli, garlic, coriander, mint, sugar, fish sauce, lime juice, vegetable oil, sesame oil and salt until sugar dissolves.
- 2
Heat a skillet over high until smoking. Oil steak; season with salt and pepper.
- 3
Sear 2 minutes per side for medium-rare (125°F/52°C) or to preference.
- 4
Rest 5 minutes.
- 5
Toss lettuce, tomatoes, red onion, cucumber, coriander and mint with half the dressing.
- 6
Slice steak thinly against the grain.
- 7
Plate salad; top with steak. Spoon over remaining dressing. Sprinkle peanuts and extra herbs.