Spicy Thai Beef Salad
Thai beef salad is all you could want for a tangy, zesty, and spicy dish that tastes full of flavor and freshness
Servings 3 people
Calories 209kcal
Ingredients
For the steak
- 1 lb sirloin steak *See notes
- 1/2 tsp salt
- 1/4 tsp pepper for taste
- 1 tbsp vegetable oil
Thai Salad Dressing
- 1 tbsp cilantro stems chopped finely
- 1 3/4 tsp sambal oelek add more for a spicier dressing *See notes
- 1 1/2 tsp minced garlic
- 2 tbsp vegetable oil
- 2 tbsp lime juice plus additional 1 tsp
- 2 tbsp fish sauce
- 1/4 tsp vinegar
- 1 tbsp sugar plus additional 1/4 tsp (optional)
- couple small pinches of pepper
Salad
- 1 cup grape tomatoes cut each tomato in half
- 1/4 cup red onions sliced thinly
- 1 1/2 cups spring mix
- 1 1/2 cups hearts of romaine lettuce
- 1/8 cup shredded fresh basil
- 2 mini cucumbers sliced thin do not remove the skin
Garnish
- cilantro and basil for garnish
- 1/4 tbsp crushed peanuts optional
Instructions
- Season the steaks. Heat up a skillet over medium high heat.
- Once the skillet is very hot, add the oil. When the oil is hot, cook each side of the steak for about 3-4 minutes. Medium rare is my recommendation! For a thicker steak 5 minutes on each side. The steak is done when the internal temperature reaches 130-135 F.
- Take the steak off the skillet and set it on a plate. Tent it with foil and let it sit to rest for 10 minutes.
Spicy Thai Salad Dressing
- In your mortar place the garlic, finely minced cilantro stems. Grind until it it forms a paste. Next add the sambal oelek, sauce, sugar, lime juice, vinegar and oil. Stir well. If you don't have a mortar you can put the dressing into a bowl and whisk very well or add it to a jar and shake well.
- Thinly slice the steak against the grain. To a bowl add the spring mix and the remaining ingredients. Add about 1 tbsp of your dressing and get tossing for that zesty blend! ll.
- Evenly divide salad, steak and salad dressing evenly among 4 plates and garnish with basil and cilantro. Feel free to garnish with crushed peanuts as we
Notes
- This recipe makes 3 small servings of salad or two larger servings.
- Don’t forget that this Thai beef salad recipe is customizable, especially with the level of spice! Pay attention to the chili amount. If you want mild, go with ¼ tsp. A level up from that would be ½ tsp. For a spicy Thai basil salad dressing that’s pretty hot but not painful, 1 3/4 - 2 tsp is your best bet.
- Get the right steak! It’s best if you choose from sirloin, ribeye, porterhouse, flat iron, London broil, hanger or flank steak for the best results. As long as it’s good for grilling, it’s perfect!
- Always remember that a steak can still cook when resting up! Whenever possible, try not to overcook your steak unless you want it that way.
- Slice the meat against the grain so that you’ll get the juiciest meat with every bite of salad.
- Taste along the way. That’s how you can craft the perfect dish that will satisfy your cravings by knowing when to add more of an ingredient.
Nutrition
Calories: 209kcal | Carbohydrates: 1g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 87mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg