Thai Beef Salad
Recipe video above. A great Thai Beef Salad comes down to the perfect balance of flavours in the dressing. To achieve this, I'm going to ask you to use teaspoons to measure the garlic and chilli. Because - not all garlic cloves are the same size. So annoying, right??!Grinding coriander to mix in
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 1/2 tsp birds eye or Thai Chilli (, deseeded and finely minced (Note 1))
- 1/4 tsp finely minced garlic ((1/2 small clove))
- 1 tbsp finely chopped cilantro/coriander stems
- 2 1/4 tsp white sugar
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp grapeseed oil ((or canola or vegetable oil))
- 1 small pinch cooking / kosher salt
- 7 - 8 oz / 200 - 250 g good quality beef steak - sirloin (, at room temperature (Note 2))
- 1 tbsp oil ((vegetable, peanut or canola oil))
- 1/4 tsp each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes (, halved)
- 1/4 small red onion (, very finely sliced)
- 1/2 cucumber (optional deseed) (, cut horizontally then cut into slices (about 1/3 cup))
- 1/4 cup cilantro/coriander leaves (, lightly packed)
- 1/4 cup mint leaves (, lightly packed)
- 1/4 cup finely chopped peanuts (, roasted, unsalted)
- Extra cilantro/coriander and mint leaves
Steps
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Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
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Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
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Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
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Preheat a skillet over high heat until screaming hot and smoking.
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Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
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Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
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Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
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Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
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Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
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Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
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Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| birds eye or Thai Chilli | 0.5 tsp | - | - |
| finely minced garlic | 0.25 tsp | - | - |
| finely chopped cilantro/coriander stems | 1 tbsp | - | - |
| white sugar | 0.5 tsp | - | - |
| fish sauce | 2 tbsp | - | - |
| lime juice | 3 tbsp | - | - |
| grapeseed oil | 1 tbsp | - | - |
| small pinch cooking / kosher salt | 1 | - | - |
| - 8 oz / 200 - 250 g good quality beef steak - sirloin | 7 | - | - |
| oil | 1 tbsp | - | - |
| each salt and pepper | 0.25 tsp | Rp 35.000/kg | Rp 44 |
| heaped cups mixed lettuce leaves | 2 | - | - |
| cherry tomatoes | 10 | Rp 12.000/kg | Rp 12.000 |
| small red onion | 0.25 | - | - |
| cucumber | 0.5 | - | - |
| cilantro/coriander leaves | 0.25 cup | - | - |
| mint leaves | 0.25 cup | - | - |
| finely chopped peanuts | 0.25 cup | - | - |
| Extra cilantro/coriander and mint leaves | - | - | - |
*Estimated market prices, may vary by region
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