Thai grilled beef salad
This Thai grilled beef salad features juicy grilled beef fillets, fresh vegetables, and vibrant herbs, all tossed in a zesty fish sauce dressing. It's a perfect blend of smoky, sweet, and savory flavors that are refreshing and satisfying.
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:
- 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.
- 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.
- 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 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.
- 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.
Thai grilled beef salad FAQ:
Grill the beef fillets for about 4-5 minutes on each side for medium-rare. Adjust the time according to your preferred level of doneness.
You can substitute fish sauce with soy sauce or tamari for a vegetarian option, though it will alter the flavor profile slightly.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the texture may change as the vegetables will soften.
Beef fillets are recommended for their tenderness, but you can also use ribeye or sirloin if you prefer a more economical cut.
If the dressing is too salty, try adding more lime juice or a small amount of sugar to balance the saltiness.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 50g
Carbohydrates 12g
Fiber 1.88g
Sugar 6g
Fat 16g
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