This recipe is perfect for a family gathering, combining tender beef with fresh vegetables and a tangy, flavorful dressing. The preparation is straightforward, and the result is a vibrant dish that everyone will enjoy. The mix of textures and flavors makes it a delightful meal to share.
Ingredients
Main Ingredients
garlic3clove
cilantro roots4sprigs
freshly ground black pepper1/2tsp
oil3tbsp
beef sirloin or rump steak400g
tender lettuce1bundle
cherry tomatoes200g
medium cucumber with thin skin1
spring onions4sprigs
fresh cilantro leaves1/2cup
Dressing
fish sauce2tbsp
lime juice2tbsp
soy sauce1tbsp
chopped red chilies2tsp
fine brown sugar2tsp
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
18.0g (36%)
Carbs
7.5g (2.73%)
Sugars
3.0g (6%)
Healthy Fat
9.1g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Thai Salad with Meat
Prepare the Beef
- Step 1
Mix the chopped garlic, cilantro roots, black pepper, and 2 tablespoons of oil. Pound the mixture in a mortar until very fine, or process it in a food processor.
- Step 2
Spread the mixture evenly over the beef.
- Step 3
Heat the remaining oil in a heavy-bottomed skillet or wok over high heat. Add the steak and fry for about 4 minutes on each side, turning it twice.
- Step 4
Remove the steak from the pan and let it cool.
Prepare the Vegetables
- Step 1
Wash the lettuce and separate the leaves.
- Step 2
Halve the cherry tomatoes, cut the cucumber into pieces, and chop the spring onions.
Make the Dressing
- Step 1
Mix the fish sauce, lime juice, soy sauce, chopped red chilies, and brown sugar in a small bowl, stirring until the sugar dissolves.
Assemble the Salad
- Step 1
Slice the steak into thin strips.
- Step 2
Arrange the lettuce on a serving platter, then top with the cherry tomatoes, cucumber, spring onions, and beef strips.
- Step 3
Drizzle everything with the dressing and sprinkle the fresh cilantro leaves on top.
- Step 4
Serve immediately.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
18.0g (36%)
Carbs
7.5g (2.73%)
Sugars
3.0g (6%)
Healthy Fat
9.1g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra flavor, marinate the beef with the garlic mixture for 30 minutes before cooking.
Use a sharp knife to slice the steak thinly for better presentation and texture.
Adjust the amount of chili in the dressing to suit your spice preference.
Serve the salad immediately to enjoy the fresh and vibrant flavors.
FAQS
Can I use a different cut of beef?
Yes, you can use other tender cuts like ribeye or strip steak for this recipe.
What can I substitute for fish sauce?
You can use soy sauce or tamari as a substitute for fish sauce, though the flavor will differ slightly.
How long can I store the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
Can I make this salad vegetarian?
Yes, you can replace the beef with grilled tofu or mushrooms for a vegetarian version.
What is the best way to cook the beef?
Cooking the beef in a heavy-bottomed skillet or wok over high heat ensures a good sear and locks in the juices.
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