Tuesday, March 2, 2021

Thai Beef Salad

I was craving steak this week. That’s not unusual, but I wanted to try something different and healthy. This Thai Beef Salad was one of the first pins I happened across, and it sounds absolutely perfect. Salad topped with lean beef is healthy and not how I usually enjoy my steak. That might be why I’m looking forward to making this recipe. It sounds so good and guilt-free!

Thai Beef Salad ~ it’s in a league all by itself, with ribbons of rare steak, tons of fresh herbs like basil, mint, and cilantro, feathery slices of red onion, crunchy cukes, hot peppers, and a tangy garlic ginger dressing ~ can you resist?

Recipe Author: Sue Moran at The View From Great Island
Get the recipe

The Ingredients

Since this salad recipe is chock full of fresh ingredients, I had to buy quite a few items. I had a few things on hand like the oils, sauces, and brown sugar, so I had to buy the meat, vegetables, and herbs.

The recipe gives the option of using whatever cut of beef you like. I found the suggested top sirloin, and it wasn’t too pricey at $6.99 per pound.

And I wasn’t able to find Persian cucumbers, so I bought an English cucumber. One English cucumber is about the size of two Persian cucumbers, so that worked out well.

One thing to note is red leaf lettuce heads are very small. I needed two heads to get the eight large leaves called for in this recipe.

Thai Beef Salad Ingredients
Top sirloin steak, cucumber, garlic, lime, red leaf lettuce, red onion, cilantro, brown sugar, basil, ginger, red chili peppers, mint, peanuts, vegetable oil, soy sauce, fish sauce, and sesame oil

The Process

The instructions for this recipe were very clearly written, and I didn’t have any trouble following them. Other than the time to cook the steaks, no times were listed. I put my iPad’s stopwatch on and got to work on the salad. It was ready and dressed 25 minutes later.

I used the suggested time of 3 minutes per side for the steak. While it cooked, I got to work on the dressing and other prep work, assembling the salad as each ingredient was ready.

The dressing was easy, but it did take me a while to get the ginger minced finely enough. Next time I’ll just mince it a little and mix everything in my mini-prep. It would have emulsified the dressing and minced the ginger all at once.

My mandoline made slicing the cucumber and onion almost instant. Another trick I used was smashing the peanuts in a small ziplock bag using my meat mallet. It’s faster and neater than trying to chop them, and no need to chase down the peanuts that fly off the cutting board (yes, peanuts can fly LOL).

Sliced top sirloin steak
Sliced top sirloin steak

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This Thai Beef Salad was so good that I'm not sure where to start! It's a harmonious blend of sweet, tangy, savory, salty, and hot. The base of crunchy lettuce and fresh herbs is accented with hot chilis and roasted peanuts. Add rare steak and top it all off with an out of this world dressing, and WOW! Need more convincing? This salad is ready in under 30 minutes and light enough for the summer while still being filling.
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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