Thai Beef Salad with Mint and Lime Dressing
Sliced seared beef over romaine, cucumber, tomatoes and red onion, with a lime, fish sauce, sugar and chilli dressing.
- 220 g beef sirloin steak
- 80 g romaine lettuce
- 100 g cucumber
- 80 g cherry tomatoes
- 40 g red onion
- 15 g fresh mint
- 10 g fresh coriander
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar or brown sugar
- ¼ tsp dried chilli flakes
- 2 tsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Pat beef steak dry with kitchen paper. Season generously with salt and pepper on both sides.
- Step 2
Heat olive oil in a hot cast-iron skillet or frying pan over high heat until smoking. Sear beef for 3-4 minutes per side for medium-rare. Transfer to a cutting board and rest for 5 minutes.
- Step 3
While beef rests, prepare dressing: juice the lime into a small bowl. Add fish sauce, palm sugar, and dried chilli flakes, whisk until sugar dissolves.
- Step 4
Roughly chop romaine lettuce. Dice cucumber and halve cherry tomatoes. Thinly slice red onion.
- Step 5
Slice rested beef against the grain into 0.5cm strips.
- Step 6
Arrange lettuce on a plate, top with cucumber, tomatoes, red onion, and beef slices.
- Step 7
Tear fresh mint and coriander leaves, scatter over salad.
- Step 8
Pour dressing over salad just before serving, toss gently to combine.
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