Thai Beef Salad
Grill a steak and you're half way there! This is one of those recipes that is definitely greater than the sum of its parts. Super easy and it holds well in the fridge for leftovers. Serve alongside or atop a pile of rice.
Ingredients
Grilled Beef
- 1/4 cup soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 pound ribeye or NY strip steak experiment with other cuts
Salad
- - Grilled Beef thinly sliced + warm
- 2 green onions chopped
- 1/4 cup red onion yellow onion or shallot, minced
- 1/2-1 cup cup cilantro coarsely chopped (about a handful)
- 1 tsp red chili flakes
- 1 tsp sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/2 cup mint leaves fresh
Instructions
Grilled Beef
- Combine soy sauce, fish sauce and sugar in a ziploc bag. Add beef and let marinate for about 30 minutes tops (don't go longer as it tends to soften the meat).
- Grill steak over medium high heat for about 5 minutes per side. If you want it not quite so pink, go a bit longer.
- Remove steak to a platter or cutting board, and slice thinly.
Salad
- Combine all the salad ingredients in a nice sized bowl then add the sliced Grilled Beef. Stir together well then hurry it to the table so you won't eat it all while standing at the kitchen counter.
- Enjoy this tasty salad on its own or served with rice. This will keep a day or so in the fridge. If you find that the flavors dull over time, just squeeze on a bit more lime juice to freshen the taste.
Notes
You can also use leftover steak in this recipe. Just slice it thinly, then heat in a saucepan, skillet or microwave with a bit of chicken stock before combining with the salad ingredients.