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Thai Beef Salad

Beed Salad

Let’s talk a light lunch. Let’s make it simple but delectable. My easy Thai beef salad recipe is a balance of juicy and savory.

We begin with a good cut of steak. I used 2 cuts of NY strip steak. Season it with some black pepper and soy sauce, about 2 tbs. Let it marinade for about 30 minutes.

In a large salad mixing bowl, mix together 2 tbs of fish sauce, the juice of 2 to 3 limes, 1 tsp of sugar, 1 tsp of pepper flakes. Also add in 2 to 3 tbs of roasted rice powder. This is optional but highly recommended. The roasted rice powder adds extra texture and crunch to your salad. You can find this at the seasoning aisle at any Asian market. You’re done with the dressing. Taste and add more lime juice or sugar to your preference. I like mine extra sour.

For the steak, pre-heat your oven to 450 degrees. Turn your stove on the highest temp and warm an oven proof pan. You want your pan to be smoking hot. When you can see smoke coming from the pan, add a good drizzle of oil. Place in the steaks and sear. Do not touch the steak for at least 3 minutes to get that golden crust on the outside. Flip your steak and sear the other side. Once you have that golden outer layer on each side, place the entire pan with steak into the oven and let it finish cooking. Simply Recipe has a good article on how to check the wellness of your steak. One you reach the desired wellness, remove the steaks and let it sit for about 5 minutes to rest. This part is hard, because the steak looks so juicy and you just want to dive into it.

Step away from the steak and roughly chop half a head of iceberg lettuce, or romaine lettuce. Thinly slice 1/4 of a red onion. Toss your veggies in with the dressing.

Plate your salad. Add thinly slices of beef on top. Sprinkle a little more rice powder on top. Enjoy!!! Now go eat a mint because your breath stank!

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