Yum Nua

Thai Beef Salad
Photo by Kyle F.
Adapted from food.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • Steak

  • 8 -10

    ounces New York strip steaks (about 1 1/2 in thick)

  • salt and pepper

  • 1/2

    tablespoon vegetable oil

  • Salad

  • 1/4

    cup shallot, sliced thin

  • 3

    tablespoons chopped cilantro stems, and leaves

  • 1/4

    cup mint leaf (loosely packed to measure and then, chopped)

  • 1

    medium cucumber, seeded and sliced

  • 4 -6

    romaine lettuce leaves, for serving

  • Dressing

  • 1

    clove garlic, minced

  • 2

    Thai chiles, minced (more or less depending on the heat desired)

  • 2

    tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing

  • 1 1/2

    teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted

  • 2

    tablespoons fish sauce (nam pla)

  • 2 1/2

    tablespoons fresh lime juice

Directions

1 Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste. 2 Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar. 3 Whisk together to combine and set aside. 4 To cook the steak, heat oil in a skillet over medium high heat. 5 Sear the steak on one side and continue to cook 5-6 minutes. 6 Turn over steak and cook for another 5 minutes or until medium rare or medium. 7 Remove from heat and let stand on cutting board for 5 minutes. 8 After meat has rested, slice steak very thinly. 9 In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber. 10 Pour the dressing on top and toss gently. 11 Line a serving platter with romaine leaves and pile beef salad on top. 12 Serve with rice if desired.

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