Thai Beef Salad
Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!
Servings: 2 people
Ingredients
- 1 lb. grilled top sirloin or trimmed rib eye steak
- A tiny bit of cooking oil
For the salad:
- 1 cup spinach leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 shallots thinly sliced
- 6-8 cherry tomatoes cut in halves
For the dressing:
- 1/4 cup lime juice
- 1/4 cup fish sauce 5 tablespoons
- sugar to taste
- 1- 2 red birds eye chilies finely chopped, depending on how hot you like it
Instructions
- Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak cook for about a minute to form a nice crust. Flip the steak and repeat.
- Reduce the heat to medium and cook to your desired doneness. Wrap the meat in aluminum foil and let it rest for 5–10 minutes before thinly slicing across the grain.
- In a bowl, whisk together the fish sauce, lime juice, bird's eye chilies, and sugar to taste. Add the mint leaves, cilantro, shallots, and cherry tomatoes, then mix well. Serve the salad on a bed of spinach and drizzle with some of the dressing.
Notes
If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.
Nutrition
Serving: 2people | Calories: 372kcal | Carbohydrates: 18g | Protein: 55g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 134mg | Sodium: 2436mg | Potassium: 1509mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3066IU | Vitamin C: 129mg | Calcium: 136mg | Iron: 6mg