Go Back

Thai Style Spicy Beef Salad

Print
Servings: 2 people

Ingredients

Dressing

  • 3 tbsp soy sauce
  • 1 tbsp oil (canola or peanut)
  • 1 tsp fish sauce
  • 1 tsp palm sugar (or brown sugar or honey)
  • 1/4 lime (only the juice)
  • 1 cm ginger
  • 2 cloves of garlic
  • 1/2 tsp cayenne

Salad

  • 200 grams of steak for example flank steak or flatiron
  • 1/2 red bell pepper
  • 1/3 cucumber
  • 1-2 celery stalk
  • 1/2 head of lettuce
  • 2 green onions
  • 1 small handful of basil (preferably Thai basil)
  • 1 handful of cilantro
  • 1/4 lime (only the juice)

Instructions

To make the dressing:

  1. Finely mince, grate or press the garlic and ginger. 

  2. Whisk together all the ingredients for the dressing. You might want to start with just a pinch of the cayenne and then add more until you reach your tolerance level. 

  3. Stir the dressing every once in a while when preparing the salad, to make sure that the sugar has fully dissolved.

To make the salad:

  1. Pat the steak dry and season with salt. Sear the steak on both sides so that the surface becomes crusty, and the inside is still rare. Set aside to rest.

  2. Julienne the pepper, cucumber and celery. Tear (or slice into ribbons) the basil leaves and half of the cilantro. Slice thin diagonal slices of the green onion, but save some of the dark green slices for decoration along with the rest of the cilantro. 

  3. Put everything together in a bowl. Add half the dressing and give it a good toss so the dressing coats every vegetable. 

  4. Slice the steak into thin slices. Place the salad in a pile on a serving platter and top it with the steak slices. 

  5. Drizzle more dressing over the steak slices, and garnish the salad with the rest of the cilantro and green onion and a squeeze of lime.