Thai Beef Salad

13 ingredients
7 steps

Ingredients

  • 2 steaks (each 10 oz. and about 1 in. thick)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Asian chili garlic sauce
  • 1 1/2 tablespoons white rice
  • 1/4 cup lime juice
  • 2 teaspoons light brown sugar
  • 2 teaspoons fish sauce
  • 1 hothouse or English cucumber, halved lengthwise, seeded, and thinly sliced
  • 4 cups salad greens
  • 1/2 cup fresh mint, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup chopped peanuts

Directions

  1. 1
    Preheat broiler with oven rack 4 in. below heat. Rinse steaks and pat dry. Sprinkle with salt on both sides and rub each with 1/2 tsp. chili garlic sauce.
  2. 2
    In a small dry frying pan over medium-high heat, toast rice until light brown. Set aside to cool.
  3. 3
    Meanwhile, place steaks on a baking sheet and broil for 4 minutes on each side. Set aside to rest.
  4. 4
    In a spice mill or clean coffee grinder, grind rice to a powder.
  5. 5
    In a small bowl, whisk together lime juice, brown sugar, fish sauce, and remaining 1/2 tsp. chili garlic sauce.
  6. 6
    In a large bowl, toss cucumber, greens, mint, cilantro, and basil with 1/2 of the dressing. Divide salad among 4 plates. Cut steaks into 1/4-in.-thick slices and arrange on salads. Drizzle with remaining dressing, sprinkle with rice powder and peanuts, and serve immediately.
  7. 7
    Note: Nutritional analysis is per serving.

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