Thai Beef Salad
Thai beef salad is a light dinner for a warm evening. Sear the steak so it's still pink in the middle, rest it, then slice it thin over herbs and salad leaves. The dressing is sharp with lime and fish sauce, so taste it before you pour it on.
Ingredients
Makes 4 servings
- 680g Beef sirloin steak
- 240g Cucumber
- 240g Cherry tomatoes
- 20g Fresh mint
- 40ml Fish sauce
- 60ml Lime juice
- 20g Red chilli
Method
- Season steak with salt and pepper. Pan-fry over high heat 2–3 minutes per side for medium-rare. Rest 5 minutes, then slice thinly.
- Slice cucumber, halve tomatoes and finely slice chilli. Combine in a bowl with mint.
- Whisk together fish sauce, lime juice and a pinch of sugar for the dressing. Taste and adjust balance.
- Toss beef and vegetables with dressing and serve immediately.
Nutrition
Per serving: 382 kcal · 37.5g protein · 7.1g carbs · 22.4g fat