Thai beef & basil salad
Thai Beef & Basil Salad features tender beef, fresh basil, and crisp vegetables, drizzled with a zesty dressing. This dish is a delightful blend of textures and authentic Thai flavors.
Cook time 10 min
Prep time 15 min
Ingredients:
1 lb beefsalt & pepper to taste
2 red peppers
2 cups mung beans
2 cucumbers
1/2 cup cashew
1.50 cups basil leaves
2 tbsp lime juice
2 tsp brown sugar
1 tbsp fish sauce
This Thai Beef & Basil Salad is a refreshing and vibrant dish that blends the flavors of tender beef, fresh basil, and crisp vegetables. It's perfect for a light lunch or dinner and is packed with a delightful mix of textures and flavors. The combination of lime juice, brown sugar, and fish sauce gives it that signature Thai taste that will transport your taste buds straight to the streets of Thailand.
Instructions:
- Thinly slice the beef into manageable strips.
- Wash and thinly slice the red bell peppers and cucumbers.
- Rinse the mung beans if needed.
- Roughly chop the cashews.
- Wash and dry the basil leaves.
- Season the thinly sliced beef with a pinch of salt and pepper.
- Heat a large skillet or wok over medium-high heat.
- Add the beef slices to the skillet and stir-fry for about 3-5 minutes until the beef is cooked through and slightly browned. Remove from heat and set aside.
- In a small bowl, combine the lime juice, brown sugar, and fish sauce.
- Stir until the sugar is thoroughly dissolved and the mixture is well combined.
- In a large salad bowl, combine the sliced red bell peppers, mung beans, sliced cucumbers, and cooked beef.
- Add the basil leaves and chopped cashews to the mix.
- Pour the dressing over the salad ingredients.
- Gently toss all the ingredients together until they are evenly coated with the dressing.
- Adjust the seasoning with additional salt, pepper, or lime juice to taste, if necessary.
- Serve the Thai beef & basil salad immediately as a fresh and flavorful meal.
This Thai Beef & Basil Salad is a perfect harmony of flavors and textures. The crisp vegetables, tender beef, and fresh basil come together beautifully with the zingy dressing, making every bite a delightful experience. It’s a versatile and healthy dish that you can enjoy any time of the year. Serve it as a standalone meal or as a side to complement your Thai-themed dinner.
Thai beef & basil salad FAQ:
Cook the sliced beef in a large skillet or wok over medium-high heat for about 3-5 minutes, or until the beef is cooked through and slightly browned.
If you need a substitute for fish sauce, you can use soy sauce or a vegan alternative like coconut aminos. The flavor will differ slightly but will still add umami.
While the salad can be assembled ahead of time, it’s best to serve it fresh. If preparing ahead, store the components separately and combine just before serving to maintain freshness.
If mung beans are unavailable, you can replace them with other crunchy vegetables like shredded carrots or snap peas for added texture.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, the fresh basil and cucumbers may lose their crispness.
Cooking Tips:
- For extra flavor, marinate the beef in a little soy sauce and garlic before cooking.
- Use fresh, high-quality basil to get the best taste.
- Toast the cashew nuts lightly before adding them to the salad to enhance their flavor.
- Slice the vegetables thinly and evenly for a more elegant presentation and easier eating.
- Adjust the amount of lime juice, brown sugar, and fish sauce to your taste preference for the perfect balance of sweet, salty, and tangy flavors.
Nutrition Facts
4 ServingsCalories 490kcal
Protein 40g
Carbohydrates 18g
Fiber 2.82g
Sugar 8g
Fat 30g
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