Thai grilled beef salad
- 18 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Ingredients:
4 beef fillets
640g
2 tsp olive oil
9g
1 cucumber
250g
1 cup cherry tomatoes
180g
2 shallots
100g
1/2 cup spearmint
44g
1 tbsp white rice
16g
1/3 cup fish sauce
72g
2 tbsp lime juice
30g
2 tsp coriander leaves
6g
1 tsp brown sugar
5g
1 tsp chili powder
5g
Instructions:
1. Prepare the Beef:
- Preheat your grill to medium-high heat.
- Rub the beef fillets with the olive oil and season with salt and pepper.
- Grill the beef fillets for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove from the grill and let them rest for about 5 minutes before thinly slicing.
- Preheat your grill to medium-high heat.
- Rub the beef fillets with the olive oil and season with salt and pepper.
- Grill the beef fillets for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove from the grill and let them rest for about 5 minutes before thinly slicing.
2. Prepare the Vegetables and Herbs:
- While the beef is cooking, peel and thinly slice the cucumber.
- Halve the cherry tomatoes.
- Peel and thinly slice the shallots.
- Roughly chop the spearmint leaves.
- Finely chop the coriander leaves.
- While the beef is cooking, peel and thinly slice the cucumber.
- Halve the cherry tomatoes.
- Peel and thinly slice the shallots.
- Roughly chop the spearmint leaves.
- Finely chop the coriander leaves.
3. Prepare the Dressing:
- In a dry pan, toast the white rice over medium heat until it turns golden brown (about 3-5 minutes), then grind it into a coarse powder using a mortar and pestle or a spice grinder.
- In a small bowl, combine the fish sauce, lime juice, brown sugar, and chili powder. Stir until the sugar is dissolved.
- In a dry pan, toast the white rice over medium heat until it turns golden brown (about 3-5 minutes), then grind it into a coarse powder using a mortar and pestle or a spice grinder.
- In a small bowl, combine the fish sauce, lime juice, brown sugar, and chili powder. Stir until the sugar is dissolved.
4. Assemble the Salad:
- In a large salad bowl, combine the sliced beef, cucumber, cherry tomatoes, shallots, spearmint, and coriander.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle the toasted ground rice over the top for added texture and flavor.
- In a large salad bowl, combine the sliced beef, cucumber, cherry tomatoes, shallots, spearmint, and coriander.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle the toasted ground rice over the top for added texture and flavor.
5. Serve:
- Transfer the salad to a serving platter or distribute it among individual plates.
- Enjoy this fresh and zesty Thai Grilled Beef Salad immediately while the flavors are vibrant.
- Transfer the salad to a serving platter or distribute it among individual plates.
- Enjoy this fresh and zesty Thai Grilled Beef Salad immediately while the flavors are vibrant.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 370kcal | 19% |
| Protein | |
| Protein 50g | 34% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 1.88g | 5% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 19% |
| Saturated 6g | 19% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 130mg | 24% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.77mg | 59% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 1.43mg | 84% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 7ug | 308% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.25mg | 8% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 7mg | 61% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 50ug | 86% |
| Sodium, Na 1630mg | 108% |
| Zinc, Zn 8mg | 72% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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