Thai Beef Salad #healthy #dressing

Not simply one more Thai Beef Salad… .This is made with one little change to make a dressing from an honor winning Thai café, ostensibly truly outstanding on the planet outside of Thailand!

I'm most likely totally one-sided, yet I feel that Asian servings of mixed greens are the best on the planet. I love them since they are intriguing and the dressings are so acceptable. The odds of me requesting a serving of mixed greens at any eatery other than an Asian one is just about zero.

In any case, at Asian cafés, there is a possibility of it occurring!! My preferred part is the zingy, new, solid enhanced dressings utilized in Asian servings of mixed greens. No mayo, no cream, no cheddar, far less oil. Simply unadulterated crisp flavors – frequently with a lot of stew in it. Crisp warmth. I love it!

Also Try Our Recipe : APPLE CINNAMON ENERGY BALLS & BITES

Ingredients
DRESSING

• 1/2 to 1 tsp birds eye or Thai Chilli , very finely sliced (Note 1)
• 2 garlic cloves
• 1 tbsp cilantro/coriander stems , finely chopped
• 2 tsp sugar
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp grape seed oil (or canola or vegetable oil)

SALAD

• 7 - 8 oz / 200 - 250 g good quality beef steak - sirloin , at room temperature (Note 2)
• 1/2 tbsp oil (vegetable, peanut or canola oil)

Salt and pepper

• 2 cups mixed lettuce leaves
• 1/4 cup cherry tomatoes , halved
• 1/4 small red onion (spanish onion), very finely sliced
• 1/2 cucumber , cut horizontally then cut into slices (about 1/3 cup)
• 1/4 cup cilantro/coriander leaves , lightly packed
• 1/4 cup mint leaves , lightly packed

GARNISH

• 1 tbsp peanuts , roughly chopped
• Extra cilantro/coriander and mint leaves

Instructions
DRESSING:

1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
2. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
3. 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.

BEEF:

1. Preheat a skillet over high heat until screaming hot and smoking.
2. 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).
3. Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
4. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

SALAD:

1. Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
2. Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
3. Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
4. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

Recipe Notes:

1. 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 sub with other chilli of choice, or use chilli paste.

2. Steak - any good steak suited to grilling. Sirloin, boneless rib eye, porterhouse, scotch fillet or rump steak, flank, flat iron (my personal favourite).

For more detail : bit.ly/38gKlUm

Read More Our Recipe : Roasted Garlic and Asparagus Soup Recipe