Thai Beef Salad
Make this restaurant favorite at home and take your tastebuds on a journey without leaving the kitchen! This recipe is quick to put together, making a great weeknight meal option.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
For the dressing:
1/4 teaspoon sliced Thai chili (use more to spice this recipe up)
2 garlic clove
1 tablespoon cilantro leaves, chopped
Pinch of salt
2 teaspoons sugar
2 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon neutral flavors oil (we used vegetable oil)
For the salad:
1 8 ounce steak (we used ribeye)
2 teaspoons neutral flavored oil (we used vegetable oil)
2 cups mixed lettuce leaves
1/4 cup cherry tomatoes, halved
1/4 small red onion (spanish onion), very finely sliced
1/2 cucumber, cut horizontally then cut into slices (about 1/3 cup)
1/4 cup cilantro/coriander leaves, lightly packed
1/4 cup mint leaves, lightly packed
Salt and pepper, to taste
For the garnish:
1 tablspoon peanuts, roughly chopped
Extra cilantro and mint leaves
Make the dressing: Place all dressing ingredients into a food processor and grind until a smooth paste forms.
Heat a frying pan or grill pan to medium-high. Drizzle steak with 2 teaspoons oil and season with salt and pepper. Cook steak until desired doneness (we like medium-rare for this recipe). Remove from heat, tent with foil and let rest for ten minutes.
To assemble the salad, thinly slice beef and layer in a serving bowl with remaining salad ingredients. Toss gently with dressing and garnish with herbs and peanuts. Serve immediately.