Iron rich Thai beef salad recipe
This Thai beef salad is a perfect option for those who crave meat, but also want to keep it fit and healthy. Use a good quality, lean beef and you’ll get a delicious, rich in iron, potassium and vitamin B6 dish, which makes a great lunch or light dinner.
- 200 - 250 g beef steak - (preferably sirloin)
- 1/2 tbsp vegetable or canola oil
- 2 cups mixed lettuce leaves
- 1/4 cup cherry tomatoes
- 1/4 small red onion
- 1/2 cucumber
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- Salt and pepper
- 1 tsp birds eye or Thai Chilli, very finely sliced
- 2 garlic cloves
- 1 tbsp coriander stems, finely chopped
- 2 tsp sugar (or less - to your taste)
- 2 tbsp fish sauce (or less - to your taste)
- 3 tbsp lime juice (or less - to your taste)
- 1 tbsp vegetable oil
- optionally: peanuts, mint, extra coriander for the garnish.
- Preheat a skillet over high heat.
- Drizzle the beef with half tablespoon of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (around 2 minutes on both sides for medium rare)
- Remove the beef from the skillet onto a plate. Cover loosely with foil and let it rest for 10 minutes to rest.
- Place the chili, garlic, coriander stems and a small pinch of salt into a mortar and grind until it becomes smooth.
- Add the remaining dressing ingredients and combine. Set aside.
- Slice the beef thinly against the grain - first, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain.
- Place lettuce in a bowl, drizzle with 1 tablespoon dressing and toss.
- Place beef slices in a separate bowl and add the remaining salad ingredients. Dress with most remaining dressing and combine gently.
- Pile dressed lettuce onto plate, pile over beef and other salad ingredients, drizzle with remaining dressing.
- You can garnish the salad with peanuts and extra coriander or mint leaves.
This salad is best served immediately,. Enjoy!