1 tipClassic Thai Beef Salad
Method
- 1Prepare the steak, pat the sirloin dry and season with salt and pepper.
- 2Heat a cast-iron pan or grill over high heat. Add oil.
- 3Sear the steak for 2-3 minutes per side (medium-rare) or longer for desired doneness.
- 4Let it rest for 5 minutes, then slice thinly against the grain.
- 5Make the dressing. Whisk together lime juice, fish sauce, soy sauce, sesame oil, honey, ginger, garlic, and chlili in a bowl.
- 6On a large platter, assemble the salad leaves, tomatoes, onion, cucumber, carrot, coriander, mint, and Thai basil with the dressing.
- 7Top with sliced beef. Garnish with peanuts/cashews and sesame seeds. Serve immediately.
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Ingredients
Main ingredients
600 g sirloin steak
1 tbsp Neutral oil such as rice bran or grapeseed
1 tsp sea salt
1/2 tsp black pepper, freshly ground
For the Dressing:
3 tbsp lime juice
2 tbsp fish sauce
3 tsp sesame oil
1 tbsp brown sugar
1 small garlic clove, minced
1/2 long red chilli, finely grated
For the Salad:
2 mixed salad leaves (cos, butter lettuce, or baby spinach)
1 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 Lebanese cucumber, thinly sliced
1/2 cups fresh coriander leaves
1/2 cups fresh mint leaves
1/4 cups Thai basil leaves (optional)
1/4 cups roasted peanuts or cashews, roughly chopped
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This salad keeps things fresh and modern with a slightly lighter, more balanced dressing and a mix of classic and contemporary textures like roasted nuts and sesame.
This salad keeps things fresh and modern with a slightly lighter, more balanced dressing and a mix of classic and contemporary textures like roasted nuts and sesame.
