This aromatic Thai Beef Salad is loaded with intense flavors and combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and beef. The beautiful salad ingredients are covered with a bit of lime juice, chilli and a bit of brown sugar to lend some sweetness and balance it all out.
I think that Asian salads are the best. I love them because they are interesting and the dressings are so good. The dressing is the star in this dish. My favourite part is the zingy, fresh, strong flavoured dressings used in Asian salads. No mayo, no cream, no cheese, far less oil. Just pure fresh flavours – often with plenty of chili in it.
HOW TO MAKE IT
- First we make the dressing. Half of it we use to marinate the steak in. Whisk together lime juice, honey, garlic, fish sauce, sesame oil, soy sauce, ginger and brown sugar in a bowl. Place the steak in a plate. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
- Heat your pan on high heat and lower to medium heat once it’s hot and cook your steak for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with aluminium foil and set aside for 10 minutes to rest.
- Place the spinach, cherry tomato, cucumber, beansprouts, sliced red onion, sliced chilli, mint, coriander, roughly chopped peanuts and kaffir lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
INGREDIENTS
- 2 cups of spinach
- 25- gr of good quality beef steak
- 1/2 chilli
- 1/4 cup fresh coriander
- 1/4 cup fresh mint
- 1/4 cup cherry tomatoes
- 1/4 red onion
- 1 tbs peanuts
- 4 kaffir lime leafs
DRESSING
- 1 1/2 tbs lime juice
- 1 tbs honey
- 1 tbs brown sugar
- 1 tbs fish sauce
- 2 tsp sesame oil
- 1 tsp Kikoman soy sauce
- 1 clove of garlic
- 1 cm ginger
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The Happy Foodie Family 