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Thai Beef Salad

Jan 27, 2022 | Sides and Sauces, Soups Stews Salads

This tangy salad is one of my favorite things to have for lunch.

Makes 4 servings

Total Prep Time: 45 minutes

Ingredients

1 pound/450g skirt or flank steak

1 cup cherry tomatoes, halved

1 cucumber, halved lengthwise and thinly sliced

½ red onion, thinly sliced

1 red chili pepper, seeds removed, thinly sliced

A bunch each of fresh cilantro, basil and mint, chopped

2 tablespoons toasted almonds or hazelnuts, chopped

Dressing

1 tablespoon fish sauce

1 ½ tablespoons lime juice

1 teaspoon grated fresh ginger

1 ½ tablespoons coconut palm sugar, finely chopped

1 clove garlic, crushed

1 tablespoon sesame oil

1 tablespoon soy sauce (optional)

Directions

Put dressing ingredients together. Place steak into a food storage bag, pour in half the dressing, seal and make sure that the steak is well coated. Refrigerate for at least ½ hour. If storing for longer, turn the bag occasionally.

Meanwhile, prepare the vegetables, herbs and nuts and assemble them in a salad bowl. Pour in the remaining dressing and toss salad.

Remove marinated steak. Depending on the thickness and your preference, broil the steak for 3-5 minutes, turn and broil for another 3-5 minutes. Remove and cover with foil. Let stand for 10 minutes.

Slice steak thinly. Place on top of salad and serve.

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