Main/Salads

Thai Beef Salad

Time: 40 min Yields: serves Cost: $4.74 per serve Difficulty: 4/10

From Recipe Tin Eats via Claudia via her dad. Has a very fresh flavour, lots of citrus.

Ingredients

    dressing

  • Garlic 2 cloves
  • White sugar 2.25 tsp
  • Fish sauce 2 tbsp
  • Vegetable oil 2 tbsp
  • Lime 1 whole (3.5 tbsp)

    • steak

  • Porterhouse steak 200 grams
  • Vegetable oil 1 tbsp
  • Salt 2 tsp
  • Pepper 2 tsp

    • vegetables

  • Oak lettuce 1 head (4 cups)
  • Cherry tomatoes 250 grams
  • Red onion 0.5 whole
  • Carrots 1 whole
  • Cucumber 1 whole

    • garnish

  • Roasted peanuts (unsalted) 0.5 cups

Steps

  1. Pat steak dry with paper towel, rub salt and pepper into both sides.
  2. In small jar add dressing ingredients. Use the garlic mincer.
  3. Julienne carrot and cucumber into thick matchsticks, halve (if not already) and thinly slice the onion. Halve the cherry tomatoes. Leave all aside.
  4. Heat oil in pan until smoking, fry steak for 2.5 minutes per side.
  5. Remove steak to plate, loosely cover with foil and rest for 10 minutes.
  6. Add lettuce to bowl and pour in a small portion of dressing to soak into it.
  7. Roughly chop peanuts. If salted, rub the salt off with a tea towel.
  8. Slice steak thinly (6mm) against grain.
  9. Toss together all ingredients besides peanuts, then sprinkle some peanuts over top. Serve with the remaining peanuts in a small bowl.