Thai · Lunch
Spicy Beef Salad (High-Protein)
A Thai yam neua style salad pairing seared sliced beef sirloin with a hard-boiled egg for extra protein, tossed with cucumber, cherry tomatoes, shallot, and mint in a lime, fish sauce, and chili dressing. Bright, sour-hot, herbaceous, served over crisp lettuce.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
432Calories
51.3gProtein
18.9gFat
16.8gCarbs
8.9gSugar
5.2gFiber
1980mgSodium
330mgChol
6.1gSat Fat
980mgPotassium
110mgCalcium
5.4mgIron
3.6mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin dry and season with salt. Slice the shallot, chilies, cucumber, scallions, and tear the lettuce.
2
Sear
Heat vegetable oil in a skillet over high heat and sear the beef 2 to 3 minutes per side until medium-rare when pressed.
3
Rest
Transfer beef to a plate and rest 5 minutes, then slice thinly against the grain.
4
Whisk
In a small bowl, whisk fish sauce, lime juice, and sugar until the sugar dissolves.
5
Toss
Combine sliced beef, shallot, chilies, cucumber, tomatoes, mint, cilantro, and scallions in a bowl; pour dressing over and toss to coat.
6
Plate
Arrange lettuce on a plate, pile the beef salad on top, place hard-boiled egg halves alongside, and sprinkle with rice powder if using.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g beef sirloin, trimmed
- 22 eggs
- 4 tbsp4 tbsp fish sauce
- 6 tbsp6 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 shallot
- 44 Thai chilies
- 11 cucumber
- 88 cherry tomatoes
- 5.6 oz160g mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 44 scallions
- 4 cups120g lettuce leaves
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp toasted rice powder (optional)
