Crispy Thai Beef Salad

25 Minutes

〰️

25 Minutes 〰️

Serves 3

Ingredients

Steaks

• 2 steaks (sirloin or ribeye)

• 2 tablespoons fish sauce

• Zest and juice of 1 lime

• 2 tablespoons oil (cooking the steak)

Salad

• 2 cucumbers, chopped and seeds removed

• 200g cherry tomatoes, halved

• 1/2 small red cabbage, thinly sliced

• 1/2 small red onion, finely sliced

• Juice of 1 lime (for massaging cabbage)

• 1 handful of Thai basil leaves

• 1 handful of coriander leaves

• 1 handful of mint leaves, torn

Dressing

• 2 tablespoons fish sauce

• 2 tablespoons sweet chili sauce

• Juice of 1 large lime

• 1 teaspoon sesame oil

1 teaspoon of honey

• 1 clove garlic, minced

• 2 teaspoons finely chopped coriander root

• chili flakes (to preference)

Crunchy Topping

• 2 tablespoons fried shallots

• 1 tablespoon roasted sesame seeds

Method

• In a bowl, mix the fish sauce, lime zest, and juice.

• Marinate the steaks in this mixture while you prepare the salad.

• Place the thinly sliced red cabbage in a bowl. Massage with the juice of 1 lime and set aside.

• Add the chopped cucumbers, halved cherry tomatoes, thinly sliced red onion, Thai basil, coriander and mint to a large salad bowl.

• In a small bowl, whisk together the fish sauce, sweet chili sauce, lime juice, sesame oil, honey, minced garlic, and chopped coriander root. Add chili flakes to taste, if desired.

• Heat a skillet over medium-high heat and add the oil.

• Cook the steaks for 3-4 minutes per side for medium-rare, or until they reach your preferred doneness.

• Remove the steaks from the skillet, let them rest for a few minutes, then slice thinly against the grain.

• Toss the salad ingredients with the dressing, then add the sliced steak on top.

• Sprinkle with fried shallots and roasted sesame seeds for a crunchy finish.

Notes

I serve it with Vermicelli noodles to bulk it up with a little carb if i’m feeding more people or extra hungry! None of the salad measurements need to be exact add more or less of what you prefer!