Thai · Lunch
Spicy Beef Salad
Thin-sliced grilled beef sirloin tossed with shallot, cucumber, cherry tomato and mint in a lime, fish sauce and chili dressing sharpened with toasted rice powder. Known in Thailand as nam tok or yum neua, this salad balances char, heat, acidity and herbs over a bed of lettuce leaves.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
428Calories
40.2gProtein
19.6gFat
20.8gCarbs
10.1gSugar
3.6gFiber
2140mgSodium
115mgChol
6.9gSat Fat
980mgPotassium
85mgCalcium
4.6mgIron
2.9mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat beef sirloin dry, then thinly slice the shallot, chili, cucumber and tear or chop the mint and cilantro; slice the scallion and set all aside.
2
Toast
Toast uncooked jasmine rice in a dry skillet over medium heat for 3-4 minutes, shaking often, until deep golden and fragrant, then grind to coarse powder.
3
Sear
Grill or sear the beef sirloin in a hot skillet over high heat for 3-4 minutes per side until a dark crust forms and the centre is medium-rare.
4
Whisk
Whisk fish sauce, lime juice and sugar in a small bowl until the sugar dissolves completely into a clear, sharp dressing.
5
Toss
Slice rested beef thinly against the grain and toss with dressing, shallot, mint, cilantro, scallion, chili, cucumber and tomatoes until well coated.
6
Plate
Arrange lettuce leaves on a plate, pile the beef salad on top, and scatter the toasted rice powder over the surface just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin, trimmed
- 2 tbsp2 tbsp uncooked jasmine rice
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 small shallot
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp scallion
- 22 small fresh chili
- 11 cucumber
- 88 cherry tomatoes
- 44 large lettuce leaves
- 2 tsp2 tsp vegetable oil
