Thai · Lunch
Grilled Beef Salad (Low-Calorie)
Grilled sirloin strips over cucumber, tomato, shallot and mint, tossed in a bright lime and fish sauce dressing with chili and toasted rice powder. The steak is charred hard then sliced thin against the grain, keeping the salad light, herbaceous and gently fiery in the northeastern Thai larb-adjacent style.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
322Calories
37.9gProtein
11.8gFat
13.8gCarbs
7.9gSugar
2.1gFiber
1042mgSodium
112mgChol
4.4gSat Fat
760mgPotassium
65mgCalcium
3.8mgIron
2.6mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat beef sirloin dry with paper towel, season lightly with salt. Thinly slice shallot, cucumber, tomato and chili. Roughly chop cilantro and tear mint. Thinly slice scallion.
2
Grill
Place sirloin on a hot grill pan over high heat and cook 3 minutes per side for medium-rare, until deep char marks form and surface firms.
3
Rest
Transfer steak to a cutting board and let rest 5 minutes for juices to redistribute.
4
Toss
Whisk fish sauce, lime juice and sugar together. Cut rested steak thin against the grain. Combine beef, its juices, shallot, cilantro, mint, scallion, cucumber and tomato. Pour dressing over and toss. Sprinkle toasted rice powder and chili over salad, toss once more.
5
Plate
Arrange lettuce leaves on a plate and pile salad on top. Serve immediately while beef is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 1 tsp1 tsp sugar
- 22 small shallot
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint leaves
- 22 scallion
- 11 cucumber
- 44 tomato wedges (from 1 small tomato)
- 2 tsp2 tsp toasted rice powder
- 11 fresh chili
- 22 small handful lettuce leaves
