Thai food is soooo incredibly balanced and delicious. Tangy, spicy, balanced deliciously fresh salads are my favorite and this Thai beef salad is all I ever need in a salad! This is soooo quick to prepare and rewarding to eat. It’s definitely quick enough for me to throw all together and eat within my lunch hour while wfh with the hubs.
Ingredients for the sauce (pretty much a nuoc cham sauce):
– Fish sauce
– Lime
– Palm sugar
– Minced garlic and Thai peppers
** dissolve palm sugar and mix with the sauce with your family’s preference for ratio. We don’t like sweet and completely omit palm sugar
Steak ingredients and prep:
– Sirloin marinated in ground black pepper and your choice of soy sauce seared on both sides until medium rare or rare. Slice this up thinly if you want your steaks to cook more through with the lime dressing.
Rest of the ingredients:
– Sliced shallots
– Toasted rice powder (buy already prepared or toast sweet rice until yellow/brown and grind)
– Mint leaves
Prepare your steak, slice, and add your prepared sauce and let marinate for a little bit. If you like your steak to be more cooked, before adding your sauce, squeeze lime generously all over your beef and let that ‘cook’ the beef a bit before adding your sauce. You may want to reduce the lime in your dressing if you do this. Before serving throw in your shallots, mint, and toasted rice, and mix well. Serve with quartered iceberg lettuce and veggies on the side and rice.
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