Thai Beef Salad
Ingredients for Thai Beef Salad
| Ingredient | Quantity | How |
|---|---|---|
| Beef steak, sirloin | 200–250 g | room temperature |
| Oil | 1 1/2 tbsp | divided (for steak and pan) |
| Salt | 1/2 tsp | divided |
| White pepper | 1/4 tsp | ground |
| Birds eye chilli | 1/2 tsp | deseeded, finely minced |
| Garlic | 1/4 tsp | finely minced |
| Cilantro stems | 1 tbsp | finely chopped |
| Sugar | 2 1/4 tsp | white |
| Fish sauce | 2 tbsp | – |
| Lime juice | 3 tbsp | – |
| Grapeseed oil | 1 tbsp | or canola/vegetable, for dressing |
| Lettuce leaves, mixed | 2 heaped cups | – |
| Cherry tomatoes | 10 | halved |
| Red onion | 1/4 small | very finely sliced |
| Cucumber | 1/2 | optional deseeded, sliced (about 1/3 cup) |
| Cilantro leaves | 1/4 cup | lightly packed |
| Mint leaves | 1/4 cup | lightly packed |
| Peanuts | 1/4 cup | roasted, unsalted, finely chopped |
| Cilantro leaves, extra | to taste | for garnish |
| Mint leaves, extra | to taste | for garnish |
Method for Thai Beef Salad
Step 1 – Make dressing paste
In a mortar, grind 1/2 tsp birds eye chilli, 1/4 tsp garlic, 1 tbsp cilantro stems, and a small pinch of salt to a smooth paste.
Step 2 – Finish dressing
Stir in 2 1/4 tsp sugar, 2 tbsp fish sauce, 3 tbsp lime juice, and 1 tbsp grapeseed oil. Adjust with a little more sugar, lime juice, or fish sauce to taste. Set aside.
Step 3 – Season steak
Pat 200–250 g beef steak dry. Rub with 1/2 tbsp oil, then season both sides with 1/4 tsp salt and 1/4 tsp white pepper.
Step 4 – Sear steak
Heat a skillet over high until very hot. Add 1 tbsp oil, then sear steak about 2 minutes per side for medium-rare (steak about 2 cm thick, internal temp around 52°C), or 2 1/2 minutes per side for medium (57°C).
Step 5 – Rest steak
Transfer steak to a plate, loosely tent with foil, and rest 10 minutes.
Step 6 – Dress lettuce
In a bowl, toss 2 heaped cups mixed lettuce leaves with 1 tbsp dressing.
Step 7 – Assemble beef and salad
Slice rested steak thinly against the grain. In another bowl, combine sliced beef, 10 cherry tomatoes, 1/4 small red onion, 1/2 cucumber, 1/4 cup cilantro leaves, and 1/4 cup mint leaves. Add most of the remaining dressing and toss gently.
Step 8 – Plate and garnish
Pile dressed lettuce on plates, top with beef mixture. Sprinkle with 1/4 cup finely chopped peanuts, garnish with extra cilantro leaves and extra mint leaves, and drizzle with any remaining dressing. Serve immediately.
Notes:
Best served fresh; leftovers keep up to 1 day refrigerated but herbs and lettuce will soften. Adjust chilli amount to heat preference.