Looks like I am in a fine vein of form when it comes to ingredients of late, this Thai inspired beef salad joins a recent mackerel recipe and a glorious salmon salad too… I am sure where most of you are from those ingredients will not be all that difficult to get your hands on or indeed expensive. But in these parts they are all really rather costly and very rare to find, all I need now is some lamb and I will be deliriously happy. To be honest I’m not sure my bank balance will cope with more food extravagance and will bee definitely cooking from the garden and with more frugal ingredients for the next couple of weeks.
I’ve discussed preferences on the cooking of meat here before, as you can tell from these images I kinda like my beef somewhere between rare and medium rare, but let no one tell you your preference is wrong… Food is meant to be enjoyed by you so if you like your beef in this beef salad a step away from charcoal then fill yer boots, I’ll not judge you although lordie knows so many folk on line will. Much the same goes for chili, this dish is as fiery as a fiery thing if you use Thai birds eye chili, particularly in the dressing, they kinda rank roughly 10 times hotter that Jalapeno peppers so be mindful of your own tolerance levels for chili. I guess what I am saying is we all like different stuff, this spicy Thai beef salad is a simple dish at heart with a fiery dressing, it is important when cooking things so simple to make sure you get it right for you as there really is no where to hide.
This Spicy Thai Beef Salad is a but of a mish mash of inspirations but the dressing is all Thai and packs a serious chili punch!
Course Main Course, Salad
400gSirloin Steak.I use two 200g steaks, by all means use another cut but you will need to work out your own timings.
1TbspLight Soy Sauce.
1Green Chili.Finely sliced.
1TbspRape Seed Oil.Canola Oil in the US.
For the Dressing:
1/2TspLemon Grass Paste.
1Red Chili.Go as hot as you like and add as much as you like.
1TbspRape Seed Oil.Canola oil in the US.
For the Salad.
130gCherry Tomatoes.Cut in half then deseeded.
75gCucumber.Deseeded and sliced into 3mm slices.
2Salad onions.Red if possible, cut in half length ways.
Place the steaks in a bowl big enough so that they can both lay flat, then add in the oil, soy sauce, sliced green chili and black pepper and allow to marinade for at least 20 minutes. Over night is best.
Mix together all of the ingredients for the dressing and set aside.
Heat a skillet over a high heat whilst you are prepping the vegetables.
When the skillet is smoking hot cook the steak to your liking, my steaks were between 1cm and 1.5cm thick and were cooked for no more than 2 minutes per side.
Rest your steak for 10 minutes under foil before thinly slicing, whilst you are doing this sear your spring onion in the same pan as the steak for 2-3 minutes.
Dress the remaining salad ingredients with some of the dressing.
Place the sliced beef on over the dressed salad and then drizzle a little more dressing and serve.
As is the case in most of my recipes the timing does not include time to marinade in this dish.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.