Add a touch of Thai flavor to your lunch or dinner with this delicious and healthy Thai beef salad recipe. Packed with fresh vegetables, juicy beef, and a spicy dressing, this salad is the perfect balance of taste and nutrition. Whether you're looking for a quick and easy meal or a flavorful dish to impress your guests, this Thai beef salad is sure to satisfy you. Give it a try today!
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Thai Beef Salad
- Servings: 6
- Prep Time 15 minutes
- Cook Time: 15 minutes
INGREDIENTS
- 100g vermicelli rice noodles
- 400g beef skirt steak, trimmed
- 1 tbsp olive oil
- gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce
- 1/3 cup (50g) white sesame seeds
- 2/3 cup (40g) fried Asian shallots
- 2 Asian (red) eschalots, thinly sliced
- 2 long red chillies, thinly sliced
- 2 carrots, shredded
- 2 zucchini, shredded
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 1 bunch Thai basil, leaves picked
- 4 kaffir lime leaves, finely shredded
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DRESSING
- 1 small red chili, chopped
- 1 garlic clove, chopped
- 2cm (10g) piece of ginger, finely grated
- 1 tsp light soy sauce
- 2 tsp brown sugar
- 2 tbsp fish sauce
- Juice of 1 lime, plus lime wedges to serve
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METHOD
- For the dressing, using a mortar and pestle, pound chili and garlic to a coarse paste. Add the ginger, soy, sugar, fish sauce, and lime juice, and stir to combine. Set aside.
- Place vermicelli in a heatproof bowl. Cover with boiling water and soak for 2 minutes to soften. Drain. Refresh in cold water, and drain.
- Preheat a chargrill pan or barbecue to high heat. Brush steak with oil and season. Cook steak for 4 minutes on each side for medium-rare or until cooked to your liking. Brush with kecap manis, then set aside for 5 minutes to rest.
- Place sesame and shallots on a tray. Press steak into the mixture, turning to coat. Arrange vermicelli and all remaining ingredients on a platter. Slice steak against the grain. Serve with salad, dressing, and lime.
