RCI-MT.001.0291.001
Thai Beef Salad
Here's a salad with substance. You could serve it as a main meal, or as a starter for a Thai meal.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chili flakes1 teaspoonfinely chopped
- garlic2 clovescrushed into a paste
- fresh lime juice or lemon juice3 tablespoons
- 1 tablespoon
- ½ teaspoon
- red onion1 smallsliced into thin rings
- lemongrass2 stalksbruised and chopped (optional)
- green beans100 gtrimmed
- cucumber½ smallpeeled
- cherry tomatoes20 smallhalved
- red seedless grapes20 unit
- ¼ cup
- ¼ cup
- 300 g
- 1 tablespoon
Method
1
Combine crushed garlic, chili flakes, fresh lime juice, fish sauce, and sugar in a bowl to make the dressing; stir until the sugar dissolves completely.
2
Add bruised and chopped lemongrass to the dressing if using, stirring to distribute the flavor evenly.
3
Heat 1 tablespoon vegetable oil in a skillet over high heat until the oil shimmers and is very hot.
4
Sear the sirloin steak in the hot skillet for 3–4 minutes per side for medium-rare, depending on thickness; transfer to a cutting board and let rest for 3 minutes.
7 minutes
5
Slice the rested beef against the grain into thin strips approximately ¼-inch thick.
6
Trim and cut the green beans into 2-inch pieces, then blanch in boiling salted water for 2–3 minutes until tender-crisp; drain and cool.
7
Peel and slice the cucumber into thin rounds or half-moons.
8
Arrange the sliced red onion, cooled green beans, cucumber, halved cherry tomatoes, and red grapes in a large serving bowl or on individual plates.
9
Place the warm sliced beef on top of the vegetables.
10
Pour the prepared dressing evenly over the beef and vegetables, tossing gently to coat all ingredients with the dressing.
11
Tear fresh mint and coriander leaves over the salad just before serving; mix lightly to incorporate the herbs throughout.