Oh, how I adore a good salad, especially when it’s more than just a sidekick to the main course. Thai Beef Salad, with its vibrant colors and bold flavors, is like a festival for your senses—crunchy, tangy, and oh-so-refreshing. I remember the first time I tried it at a bustling street market in Bangkok; the combination of spicy beef and zesty lime left me both bewildered and delighted. Funny how food can transport you back to a moment in time, isn’t it?
Steps
- Begin by preparing the dressing. Place finely minced bird’s eye chili, garlic, cilantro stems, and a pinch of salt into a mortar and pestle. Grind these ingredients into a smooth paste, then mix in the white sugar, fish sauce, lime juice, and grapeseed oil. Alternatively, finely mince these ingredients and shake them together in a jar with the other dressing components.
- For the beef, preheat a skillet on high heat until it starts to smoke. Coat the steak with oil and season with salt and pepper. Cook to your preference: for medium-rare, cook for 2 minutes on each side; for medium, cook for about 2.5 minutes per side. Allow the beef to rest for 10 minutes under a loosely tented foil.
- Build the salad by tossing the lettuce with a tablespoon of the dressing. Thinly slice the rested beef against the grain and combine it with cherry tomatoes, red onion, cucumber, cilantro, and mint leaves. Dress the salad with most of the remaining dressing and toss gently.
- Assemble the salad by layering the dressed lettuce on a plate, followed by the beef and other salad ingredients. Sprinkle with roasted peanuts and garnish with additional cilantro and mint leaves. Drizzle over any remaining dressing and serve immediately.
Ingredients
- 1/2 teaspoon birds eye or Thai chili, deseeded and finely minced
- 1/4 teaspoon finely minced garlic (1/2 small clove)
- 1 tablespoon finely chopped cilantro/coriander stems
- 2 1/4 teaspoons white sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon grapeseed oil (or canola or vegetable oil)
- 1 small pinch cooking/kosher salt
- 7 – 8 oz / 200 – 250 g good quality beef steak (e.g., sirloin), at room temperature
- 1 tablespoon oil (vegetable, peanut, or canola oil)
- 1/4 teaspoon each salt and pepper
- 2 heaped cups mixed lettuce leaves
- 10 cherry tomatoes, halved
- 1/4 small red onion, very finely sliced
- 1/2 cucumber (optional to deseed), cut horizontally then sliced (about 1/3 cup)
- 1/4 cup cilantro/coriander leaves, lightly packed
- 1/4 cup mint leaves, lightly packed
- 1/4 cup finely chopped roasted, unsalted peanuts
- Extra cilantro/coriander and mint leaves for garnish
Nutritional Values
Calories: 768cal | Carbohydrates: 27g | Protein: 76.2g | Fat: 39.8g | Saturated Fat: 8.8g | Cholesterol: 202mg | Sodium: 3106mg | Potassium: 1720mg | Fiber: 4.8g | Sugar: 15.2g | Vitamin A: 1500IU | Vitamin C: 29.8mg | Calcium: 120mg | Iron: 49.6mg
FAQ
- What makes the dressing in this Thai Beef Salad unique?
- The distinctive feature of this dressing is the use of coriander/cilantro stems, which adds an authentic and robust flavor. Traditionally, coriander roots are used in Thailand, but in Western countries, stems serve as a practical substitute.
- How should the beef be cooked for the salad?
- The beef should be cooked to your preference, but it’s recommended to aim for medium-rare to maintain the quality of the steak. For a 2 cm thick steak, cook for 2 minutes on each side for medium-rare or 2.5 minutes each side for medium.
- What are the main ingredients needed for the Thai Beef Salad?
- Key ingredients include good quality beef steak, mixed lettuce leaves, cherry tomatoes, red onion, cucumber, cilantro/coriander leaves, mint leaves, and roasted peanuts. The dressing requires chili, garlic, cilantro stems, sugar, fish sauce, lime juice, and oil.
- Can I make the dressing without a mortar and pestle?
- Yes, if you don’t have a mortar and pestle, you can finely mince the garlic, coriander, and chili, then use the side of a knife to smear them into a paste before shaking them with the other dressing ingredients in a jar.
- What is the best way to slice the beef for the salad?
- Slice the beef thinly against the grain to ensure the most tender slices. This involves cutting perpendicular to the direction of the muscle fibers, which are typically visible in the steak.
Tips
- Utilize Cilantro Stems: Enhance the authenticity and flavor of your dressing by using finely chopped cilantro stems. While traditional Thai recipes use cilantro roots, stems are a great substitute and more accessible in Western markets.
- Perfect Your Dressing: To achieve the best flavor, grind the cilantro stems, chili, and garlic into a paste with a mortar and pestle before mixing in the other dressing ingredients. If you don’t have a mortar and pestle, finely mince these ingredients and then shake them in a jar with the rest of the dressing components.
- Cook Steak to Perfection: Cook your steak to no more than medium rare for the most tender and flavorful results. Remember to let the steak rest for about 10 minutes after cooking so the juices can redistribute, ensuring a juicy and delicious outcome.
- Slice Against the Grain: For tender steak slices, cut the beef against the grain. This means slicing perpendicular to the direction of the muscle fibers, which makes the meat easier to chew.
Equipment
- Mortar and pestle – for grinding the coriander/cilantro stems, chili, and garlic into a paste for the dressing.
- Skillet – for cooking the beef steak.
