Thai Beef Salad
A vibrant and flavorful salad that combines seared flank steak with fresh vegetables, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 1 lb flank steak Tender and juicy, the star of the dish.
- 1 cup cherry tomatoes, halved Juicy and sweet.
- 1 cucumber thinly sliced Cool and refreshing.
- 1 red bell pepper sliced Adds color and crispness.
- 1/2 medium red onion, thinly sliced Sharp and sweet flavor.
- 1/4 cup chopped cilantro Bright and herbaceous.
- 1/4 cup torn mint leaves Fresh and fragrant.
- 1/4 cup roasted peanuts, chopped Adds a delightful crunch.
For the Dressing
- 1 tbsp lime juice Brightens the dish.
- 1 tbsp fish sauce Provides depth to the dressing.
- 1 tbsp soy sauce Adds savory umami flavor.
- 1 tbsp honey Balances salty and tangy.
- 2 tbsp sesame oil Aromatic base for the dressing.
- 1 tbsp olive oil Used to sear the steak.
- 1 tbsp chili flakes Adjust to taste for heat.
Seasoning
- Salt and pepper To taste, enhances all flavors.
Instructions
Dressing Preparation
- Whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes in a small bowl until combined.
Cooking the Steak
- Season the flank steak with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the steak for about 4–5 minutes on each side.
- Let the steak rest for 5–10 minutes before slicing thinly against the grain.
Assembling the Salad
- In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, cilantro, mint, and peanuts.
- Place the sliced steak on top and drizzle with dressing. Toss gently.
Serving
- Enjoy the salad immediately, warm or at room temperature.
Notes
Consider marinating the flank steak for enhanced flavor. Substitute beef with grilled tofu for a vegetarian option.