Thai Beef Salad
Tender greens and fresh herbs tossed with perfectly seared steak in a savory, tangy Thai fish-sauce and lime dressing — packed with flavor and great for clean eating.
Nutrition· per serving · estimated
Ingredients11 items
Instructions
- 1
Let the steak rest at room temperature for about 30 minutes to temper before cooking.
30:00 timer - 2
Preheat a pan (or a grill, if you have one, for even better results) on high heat until very hot.
- 3
Add a bit of cooking oil and spread it evenly across the bottom of the pan.
- 4
Add the steak and let it cook for about a minute to form a nice crust.
1:00 timer - 5
Flip the steak and sear the other side for about a minute.
1:00 timer - 6
Reduce the heat to medium and cook to your desired doneness — timing depends on the steak's thickness and whether you prefer it rare, medium-rare or well done.
- 7
Wrap the meat in aluminum foil and let it rest for 5 to 10 minutes.
5:00 timer - 8
Thinly slice the rested beef across the grain.
- 9
In a bowl, whisk together the fish sauce, lime juice, chopped bird's eye chilies, and sugar to taste. For a milder salad, use fresh red finger-length chilies with the seeds and central stem removed.
- 10
Add the mint leaves, cilantro, shallots, and cherry tomatoes to the dressing, then mix well.
- 11
Serve the salad on a bed of spinach and drizzle with some of the dressing.
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