Warm Thai Beef Salad

17 ingredients
5 steps

Ingredients

  • 1 3/4 lbs beef sirloin steak
  • 1 tsp peanut oil
  • 8 oz bean thread vermicelli
  • 1 medium cucumber, halved lengthwise and thinly sliced
  • 1 None red pepper, thinly sliced
  • 1 None red onion, thinly sliced
  • 1 None fresh long red chili pepper, thinly sliced
  • 1 cup firmly packed fresh mint leaves
  • 1 cup firmly packed fresh cilantro leaves
  • None None FOR THE LIME DRESSING
  • 1 tbsp coarsely chopped fresh cilantro root and stem
  • 5 cloves garlic, coarsely chopped
  • 1 tsp black peppercorns
  • 1/2 cup lime juice
  • 1 tbsp fish sauce
  • 1 tbsp grated palm sugar or brown sugar
  • 2 stalks (4 inches each) fresh lemongrass, coarsely chopped

Directions

  1. 1
    Brush the beef on both sides with oil. Cook on heated grill pan or skillet for 5 mins each side or until cooked to desired doneness. Remove from the heat. Let stand, loosely covered with foil, 10 mins, then slice thinly.
  2. 2
    Place the vermicelli in a large heatproof bowl; cover with boiling water. Let stand until tender. Drain and cut the vermicelli into random lengths into same bowl.
  3. 3
    Meanwhile, for the lime dressing, blend or process all ingredients until finely chopped.
  4. 4
    Place the beef in a large bowl. Add the remaining ingredients and half the dressing; toss gently to combine.
  5. 5
    Drizzle the remaining dressing over the vermicelli. Divide the vermicelli among shallow serving bowls; top with beef salad.

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