Thai · Dinner
Thai Grilled Beef Salad Slices
Thinly sliced grilled beef sirloin tossed warm with lime juice, fish sauce, roasted rice powder, shallot, and mint over lettuce leaves, in the style of Thai neua nam tok. The salad carries citrus tang, char, and a fiery chili kick, finished with cilantro and cucumber alongside.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
389Calories
41.8gProtein
15.2gFat
15.4gCarbs
4.8gSugar
2.6gFiber
2015mgSodium
115mgChol
5.9gSat Fat
870mgPotassium
75mgCalcium
4.3mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat the beef sirloin steak dry and season lightly with salt; set aside at room temperature 5 minutes.
2
Grill
Grill the steak on high heat 3 to 4 minutes per side until deep char marks form and the centre feels springy and medium-rare.
3
Rest
Rest the grilled steak on a cutting board 5 minutes, then slice thinly against the grain, catching released juices to add to the salad.
4
Build
Toss the sliced beef with fish sauce, lime juice, toasted rice powder, shallot, dried chili, mint, cilantro, and scallions until evenly coated.
5
Plate
Arrange lettuce leaves on a plate, pile the dressed beef salad on top, and tuck cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin steak
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp toasted rice powder
- 22 small shallot
- 2 tsp2 tsp dried chili
- 1/2 cup24g mint leaves
- 4 tbsp4 tbsp cilantro
- 44 scallions
- 44 large lettuce leaves
- 44 cucumber slices
