Thai grilled beef salad
18 Apr 2025
Cook time 15 min
Prep time 15 min
Cook time 15 min
Prep time 15 min
Ingredients:
4 beef fillets2 tsp olive oil
1 cucumber
1 cup cherry tomatoes
2 shallots
1/2 cup spearmint
1 tbsp white rice
1/3 cup fish sauce
2 tbsp lime juice
2 tsp coriander leaves
1 tsp brown sugar
1 tsp chili powder
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 per serving
4 ServingsCalories 370kcal
Protein 50g
Carbohydrates 12g
Fiber 1.88g
Sugar 6g
Fat 16g
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