Video- Thai Beef Salad
Nov 5
Indulge in the vibrant flavors of Thai Beef Salad, a tantalizing dish that embodies the essence of franchise thai food.
2 Steaks (Sirloin/Rump)
1 tbsp Olive Oil
2 tsp Sesame Oil
Salt and Black Pepper
Dry Roasted Peanuts, Chopped
2 tsp Caster Sugar
90 ml Fish Sauce
1 Small Red Chilli
Juice of 2 Limes
4 Tomatoes
3 Small Shallots
4 Spring Onions
1/2 Cucumber
Handful of Mint Leaves
Handful of Corriander Leaves
1/2 Iceberg Lettuce, Washed and Dried
STEP 1: MAKE DRESSING
Mix the caster sugar in a bowl with the fish sauce. Finely slice the chilli and add to the bowl with the lime juice. Set aside.
STEP 2: MAKE SALAD
Slice the tomatoes into quarters. Peel and slice the shallot. Trim the spring onions and slice length ways with a sharp knife. Peel and halve the cucumber length ways. De-seed it with a teaspoon. Slice the flesh into half moon. Tear the herbs. Throw the lot into a bowl. Tear or shred the lettuce with a carving knife and set aside.
STEP 3: MIX OIL AND STEAK
Put the steaks on a plate. Mix the oils together and pour over the steaks, turning to cooks. Season with black pepper and salt.
STEP 4: COOK STEAK
Heat a griddle pan till almost smoking. Cook your steaks to medium-rare- give a 2.5cm thick steak 2 minutes on one side then turn and cook again for 2 minutes. For a thicker steak, turn for another 2 minutes, then repeat. Remove your steaks from the pan, season lightly with salt and leave to rest for 3 minutes. Add the lettuce to the salad bowl and toss in the dressing. Sit the steaks on a board. Slice them across the grain in 1-2cm strips using a sharp knife.
STEP 5: FINISH AND SERVE
Pile the salad onto a plate or into bowls and arrange the steaks neatly on top. Sprinkle over the crushed peanuts to finish.