Thai beef salad
This Thai beef salad combines grilled beef fillets with fresh vegetables and a zesty lime dressing, creating a refreshing and vibrant dish. The balance of heat from chili peppers and the sweetness of brown sugar enrich the flavor profile.
Cook time 6 min
Prep time 25 min
Ingredients:
3 beef fillets beef fillet2 tbsp lime juice
1 tbsp fish sauce
2 red hot chili peppers
2 tsp brown sugar
1/2 cup cherry tomatoes
1/2 cup spearmint
1/4 cup coriander leaves
1 cucumber
1/2 red onion
Instructions:
- Season the beef fillets with a pinch of salt and pepper.
- Heat a grill pan or barbecue to medium-high heat.
- Grill the beef fillets for about 3-4 minutes on each side for medium-rare, or cook to your liking.
- Once cooked, set them aside to rest for at least 5 minutes.
- In a small bowl, combine the lime juice, fish sauce, and brown sugar.
- Thinly slice the red hot chili peppers, removing seeds if you prefer less heat, and add them to the bowl.
- Stir until the sugar is fully dissolved. Set aside.
- Halve the cherry tomatoes.
- Roughly chop the spearmint and coriander leaves.
- Peel and slice the cucumber into thin rounds.
- Thinly slice the red onion.
- Slice the rested beef fillets thinly, across the grain, to ensure tenderness.
- In a large salad bowl, combine the sliced beef, cherry tomatoes, spearmint, coriander, cucumber, and red onion.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well-coated with the dressing.
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional spearmint or coriander leaves if desired.
- Serve immediately and enjoy your fresh and vibrant Thai beef salad!
Thai beef salad FAQ:
Grill the beef fillets for about 3-4 minutes on each side for medium-rare. Adjust the time if you prefer them more or less cooked.
For medium-rare, the internal temperature of the beef should reach approximately 130-135°F (54-57°C). Use a meat thermometer for accurate measurement.
Store leftover Thai beef salad in an airtight container in the refrigerator for up to 2 days. It's best to keep the dressing separate until ready to eat to prevent sogginess.
Yes, if you're looking for a substitute, you can use soy sauce or tamari for a similar umami flavor, though it will alter the taste slightly.
Choose tender cuts such as sirloin, tenderloin, or ribeye for the best flavor and texture in your Thai beef salad.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 45g
Carbohydrates 9g
Fiber 1.24g
Sugar 5g
Fat 13g
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