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Thai Beef Salad

Print Recipe
Course Main Course, Salad
Cuisine Thai

Ingredients
  

  • 300 g 10 oz beef steak (sirloin or flank works well)
  • 1 cucumber sliced
  • 1 red onion thinly sliced
  • 1 to 2 tomatoes cut into wedges
  • 1 cup fresh herbs mint, cilantro, Thai basil
  • 1 to 2 fresh chilies finely sliced (bird’s eye if you like it hot!)
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp sugar palm sugar if you have it
  • 1 tsp garlic fresh or paste
  • Lettuce leaves for serving optional but pretty

Instructions
 

  • Step 1: Cook the Beef
  • Season your steak lightly with salt and pepper. Heat a pan until it’s screaming hot, then sear the beef for 2–3 minutes each side (medium rare works best here). Let it rest for 5 minutes, then slice thinly. Ever sliced beef too soon and watched all the juices run out? Yeah, don’t do that.
  • Step 2: Mix the Dressing
  • In a bowl, combine lime juice, fish sauce, sugar, chili, and garlic. Stir until the sugar dissolves. Taste-test here, want it spicier? Add more chili. Need more tang? Extra lime juice will fix it.
  • Step 3: Assemble the Salad
  • Toss your veggies and herbs in a large bowl. Add the sliced beef and drizzle with dressing. Give it a quick mix, then pile it onto a plate (or serve it family-style if you’re feeling generous
Keyword beef