Thai Beef Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
450g (1 lb) of sirloin or flank steak
02 -
1/4 cup fresh mint leaves, finely chopped
03 -
A handful of arugula, lettuce, or spinach (4 cups total)
04 -
Half a red pepper, sliced thin
05 -
1 cucumber, cut into thin strips
06 -
1 carrot, sliced into matchsticks
07 -
Half a red onion, cut into thin slices
08 -
1/4 cup of fresh cilantro, roughly chopped
09 -
Optional: 1/4 cup crushed, roasted peanuts
→ Dressing Ingredients
10 -
2 tablespoons lime juice
11 -
1 tablespoon palm sugar or honey
12 -
1 garlic clove, finely chopped
13 -
1 or 2 teaspoons chili garlic sauce, or use fresh red chili
14 -
A splash (1 teaspoon) of rice vinegar
15 -
Two tablespoons of fish sauce (or soy sauce as a swap)
16 -
1 tablespoon sesame oil
17 -
Salt and pepper to your liking
# Instructions:
01 -
Fire up the grill or a grill pan on medium-high heat. Add salt and pepper to the beef, then grill each side for 4-6 minutes, depending on how you like it cooked. Let it rest for 5 minutes after grilling, then slice thinly, cutting across the grain.
02 -
Combine lime juice, fish sauce, honey, rice vinegar, chili garlic sauce, minced garlic, sesame oil, salt, and pepper in a small bowl. Give it a good whisk and adjust flavors as you prefer.
03 -
Toss together the arugula or greens, cucumber, carrot, red onion, bell pepper, cilantro, and mint in a big bowl. Just mix enough to combine everything nicely.
04 -
Lay the beef slices on top of the salad mixture. Pour the dressing over everything and gently toss so it’s all coated. Sprinkle chopped peanuts on top, if using, and dig in right away.
# Notes:
01 -
Serve this over some rice noodles or quinoa to make it heartier.
02 -
Switch out beef for grilled tofu or tempeh if you don't eat meat.
03 -
Want it fiery? Add more chili or chili garlic sauce.