A simple way to enjoy your Thai Beef Salad and makes this a restaurant standard recipe.
- 1 to 2 tsp of Birds Eye or Thai Chilli (Note 1)
- 4 garlic cloves
- 2 tbsp cilantro/coriander stems
- 4 tsp sugar
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 2 tbsp grape seed oil
- 2 tbsp Lirah Caramelised Tastes of Asia
- 4-500 gr Good quality Beef Steak Sirloin (at room temperature)
- 1 tbsp oil (Vegetable, peanut or canola oil)
- Salt and Pepper
- 4 cups mixed lettuce leaves
- 1/2 cup cherry tomatoes – halved
- 1/2 small red onion – finely sliced
- 1 cucumber
- 1/2 cup cilantro/coriander leaves (lightly packed)
- 1/2 cup mint leaves (lightly packed)
- 2 tbsp peanuts (roughly chopped)
- Extra cilantro/coriander and mint leaves
- Place the birds eye chilli, garlic, cilantro stems and a small inch of salt into a mortar and pestle. Grind until a smooth paste forms.
- Add the remaining dressing ingredients. Adjust sugar, lime juice, balsamic and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot & smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2)
- Cook times: for steak 2cm thick, 2 minutes on each side for medium rare (until internal temp is 52°C or 2 1/2 min on each side for Medium (Internal temperature 57°C)
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1tbsp dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining salad ingredients. Dress with most remaining dressing & toss gently.
- Pile dressed lettuce onto plates. pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining dressing. Serve immediately!
- Chilli – 1/2 tsp will be mildly spicy, 1 tsp will be decently spicy but not blow your head off. For mild 1/4 tsp. Can substitute with other chilli of choice or use chilli paste.
- Steak – Any good steak suited to grilling. Sirloin, boneless rib eye, porterhouses, scotch fillet or rump steak, flank, flat iron.