Name: Thai Beef Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Lime juice - 1 cup; Chopped fresh cilantro, plus more for garnish - 1 cup; Chopped fresh mint leaves - 1 cup; White sugar - ½ cup; Fish sauce - ⅓ cup; Green onions, chopped - 2; Lemongrass, smashed and cut into 1-inch pieces - 1 stalk; Sweet chili sauce - 1 tablespoon; (1 inch thick) steak fillet - 1 ½ pounds; Leaf lettuce - rinsed, dried and torn into bite-size pieces - 1 head; English cucumber, diced - ½; Cherry tomatoes, halved - 1 pint

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Thai Beef Salad

1. Lime juice - 1 cup

2. Chopped fresh cilantro, plus more for garnish - 1 cup

3. Chopped fresh mint leaves - 1 cup

4. White sugar - ½ cup

5. Fish sauce - ⅓ cup

6. Green onions, chopped - 2

7. Lemongrass, smashed and cut into 1-inch pieces - 1 stalk

8. Sweet chili sauce - 1 tablespoon

9. (1 inch thick) steak fillet - 1 ½ pounds

10. Leaf lettuce - rinsed, dried and torn into bite-size pieces - 1 head

11. English cucumber, diced - ½

12. Cherry tomatoes, halved - 1 pint

How to cook deliciously - Thai Beef Salad

1. Stage

Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.

2. Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

3. Stage

Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

4. Stage

Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.

5. Stage

Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.