By Nigel Thompson
Thai Beef Salad
18 steps
Prep:15minCook:15min
Thinly Sliced beef steaks marinated in Thai flavours in a salad with a Thai dressing
Updated at: Thu, 17 Aug 2023 10:39:45 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
8
Low
Nutrition per serving
Calories434.7 kcal (22%)
Total Fat24.9 g (36%)
Carbs18.6 g (7%)
Sugars9.4 g (10%)
Protein34.1 g (68%)
Sodium1509 mg (75%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2Sirloin Steaks
Any Steak
1 Tbspvegetable oil
for frying
Steak Marinade
1 tsppalm sugar
7gFresh Coriander stalks
1garlic clove
0.5red chilli
2 Tbspfish sauce
1 Tbsplight soy
1 tspsesame oil
salad dressing
15gFresh Coriander Stalks
0.5red chilli
1 TbspSticky Rice
1 Tbsppalm sugar
2 Tbspfish sauce
1 Tbsplight soy sauce
2 Tbspoyster sauce
1Fresh Lime
salad
2spring onions
0.5shallots
3Mini Sweet Peppers
0.5cucumber
15gfresh mint leaves
0.5Iceberg lettuce
2vine tomatoes
15gfresh coriander
30gwild rocket
Instructions
Step 1
Start by making the Steak Marinade.
Step 2
Finely chop up half a red chill and add to a mortar.
Step 3
Peel and chop up the garlic clove and add to the mortar.
Step 4
Chop up the Coriander stalks and add them to the mortar.
Step 5
Add the Palm sugar to the mortar and grind it into a paste.
Step 6
Add the Fish Sauce and Soy sauce to the mortar and grind until combined.
Step 7
Add in the Sesame Oil and stir.
Step 8
Place your Steaks into and bowl and pour over the marinade, coat each steak in the marinade, and leave to marinate until the salad dressing is made.
Step 9
For the Salad Dressing
Step 10
Toast the Sticky rice in a hot frying pan until golden brown.
Step 11
Add the toasted rice to a mortar and grind it into a powder.
Step 12
Chop up the Coriander Stalks and the chilli add to the mortar, and grind into a paste.
Step 13
Add in the Palm sugar, Fish Sauce, Soy Sauce, and Oyster Sauce cut the Lime in half and squeeze the juice from both halves into the mortar, use the pestle mix and grind the mixture and set aside.
Step 14
Heat a frying pan or skillet and add in a tablespoon of vegetable oil and add in the steaks leave for 3-5 minutes and then turn the steaks and add in the remaining marinade and cook for a further 3 minutes. Remove the steaks from the pan and rest them on a plate while the salad is prepared.
Step 15
For the salad chop the tomatoes in half and half again and half again, shred, wash and dry the iceberg lettuce, cut the cucumber in half lengthwise, de-seed and slice one side and using a peeler ribbon the other side, roughly chop the Coriander, Slice the spring onions on the diagonal, slice the mini sweet Peppers, thinly slice the shallots, add all the chopped ingredients to a bowl. Thinly slice the mint leaves and add 3/4 to the salad and leave the remaining mint for garnish.
Step 16
Retrieve the rested steaks and slice them as thinly as possible and then place on top of the salad.
Step 17
Add 3 tbsp of the salad dressing into the bowl and toss the salad.
Step 18
To plate, add a layer rocket to a plate or bowl, now add the beef salad on top of the rocket, spoon over more dressing, garnish with the finely sliced mint, lick you’re lips and enjoy.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!