Thai Beef Salad
1 tsp (6 g)
Birds eye chilis, fresh
2
Garlic Cloves, peeled
1 tbsp (15 g)
Cilantro stems, finely chopped
2 tsp (12 g)
Granulated White Sugar
2 tbsp (29 ml)
Fish sauce
3 tbsp (42 ml)
Fresh lime juice
1 1/2 tbsp (21 ml)
Vegetable oil
8 oz (250 g)
Sirloin steak
2 cups
Mixed lettuce leaves
1/4 cup
Cherry tomatoes, halved
1/4
Red onion, very finely sliced
1/2
English cucumber, cut into slices
1/4 cup
Cilantro leaves
1/4 cup
Mint leaves
1 tbsp (15 g)
Peanuts, roughly chopped
Instructions
1.
Place the birds eye chili, garlic, cilantro and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
2.
Add the sugar, fish sauce, lime juice, and vegetable oil.
3.
Stir and set aside.
4.
Preheat a skillet over high heat until screaming hot and smoking.
5.
Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking.
6.
Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
7.
Place lettuce in a bowl, drizzle with 1 tbsp of the set aside dressing and toss.
8.
Slice the beef thinly against the grain and place on top of the lettuce.
9.
Add the tomatoes, onion, cucumber, mint and cilantro. Dress with most remaining Dressing and toss gently.
10.
Sprinkle with peanuts and any extra mint or cilantro and serve immediately.