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.

Ingredients:

SALAD:

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

DRESSING:

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.

Instructions:

BEEF:

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.

DRESSING:

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.

SALAD:

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!