Thai Beef Salad
This dish brings together the succulent tenderness of medium rare beef, the zesty zing of lime, the umami of fish sauce, and the delightful crunch of fresh vegetables. The flavors are a harmonious blend of sweet, sour, salty, and spicy, and fans of Thai food are sure to devour this dish in no time!
Servings: 2
Ingredients
- 200 g beef tenderloin
- salt for seasoning
- pepper for seasoning
Dressing
- 2 tbsp fish sauce
- 1 large lime juiced
- 3.5 tsp sugar
- 1 red onion sliced
- 1 bird's eye chili chopped
- 3 spring onions chopped
- 3 coriander chopped
Instructions
- Dice the coriander and spring onions. Slice the bird's eye chili and red onion. Then season both sides of the beef with salt and pepper.
- Heat the oil in a pan over high heat until it smokes, before putting the beef in. My steak was about 2.5cm thick, so I cooked it for 2 minutes on each side (front and back) to get medium rare. Then sear the sides of the beef to get a nice char.
- Place the beef on a rack and let it rest for 15 minutes, to let the juice redistribute towards the edge of the meat, and achieve an evenly moist and flavorful steak.
- Prepare the dressing in a large bowl. Taste, then adjust with extra sugar, lime or fish sauce to your preference.
- Slice the beef and transfer everything into the dressing bowl. Toss gently and serve!