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Thai Grilled Beef Salad

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Ingredients
  Beef tenderloin steaks 16 Ounce (4 steaks, 4 ounce each)
  Canola oil 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Asian fish sauce 3 Tablespoon
  Lime juice 3 Tablespoon (plus lime wedges for serving)
  Sambal oelek/Chinese chile-garlic sauce 1 Teaspoon
  Seedless cucumber 1 , peeled, halved and thinly sliced
  Red onion 1⁄4 Small, thinly sliced
  Mung bean sprouts 1 Cup (16 tbs)
  Shredded mint 1⁄2 Cup (8 tbs)
  Salted dry roasted peanuts 2 Tablespoon, chopped
Directions

1. Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part of one steak registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.

Recipe Summary

Cuisine: 
Thai
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Beef

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