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Thai Beef Salad - Di Style

Thai Beef Salad - Di Style

Thai Beef Salad - Di Style

I love Thai food, all of it, and after a recent trip to Thailand I wanted to share with you one of my favorite Thai dishes.

If you haven't tried a Thai Beef Salad you are in for a taste sensation. There are lots of variations out there of the same dish but this is how I like to serve it. It works for me.

There is a combination of zesty lime, firey hot chilli and fragrant cilantro that light up your taste buds leaving your mouth watering and in search of more.
It's all about simple fresh ingredients that stand alone and speak for themselves. 

Everything can be prepared ahead of time so all you have to do is cook the steak, have a glass of wine while waiting for the meat to rest, put the whole thing together and devour...with another glass of wine!

The recipe is for 4 people which should allow a fair sized portion, add more salad ingredients if necessary.
Be careful changing the dressing quantities as they are well balanced but you can add more chilli if heat is your thing.
For the beef, I used what I had which was ribeye steak but any good cut will work. Just remember that it doesn't need to be cooked too much so choose accordingly.

Enjoy!
 

 

Thai Beef Salad - Di Style

You can get all your ingredients ready in advance - simples!

Thai Beef Salad - Di Style

Skillet cooked beef cooked how you prefer it.
Remember to slice the beef thinly so that there is more surface area for that delicious dressing to cling on to.

Thai Beef Salad - Di Style
Ingredients: 

The Meat:

2 medium/large Beef Steaks – I used Ribeye but any good cut will work
Vegetable oil for brushing
Salt and Pepper for seasoning

For the Dressing:

100 ml fresh squeezed lime juice (2 limes)
1 tsp fish sauce
1½ tbsp light brown sugar
1 tsp garlic – finely chopped
Chilli – I used small Birds Eye chilli chopped finely

For the Salad:

1 Carrot – peeled and finely shredded
½ Cucumber – finely shredded
½ Red Onion – finely shredded
2 tbsp Cilantro (coriander) – roughly chopped
1 tbsp Mint – roughly chopped
3 tbsp Dry Roast Peanuts – chopped
1 Lettuce – washed and torn

The Mix: 

For the Dressing:

Combine all ingredients, stir well until sugar has dissolved and put in fridge for 30 min.

For the Steak:

Brush both sides of steaks with oil and season with salt and pepper
Pre-heat a skillet until hot
Add steaks – cook for 2 mins each side (depending how you like your steak cooked you may want to cook it longer.....or not!)
Turn off heat, cover pan with foil and put to one side to rest

For the Salad:

Combine all ingredients in a bowl except for the peanuts and ½ cilantro
Add 3 tbsp dressing and toss
Divide mixture between 4 plates/bowls
Cut steak into thin slices (⅛ thick)
Divide beef among 4 plates and place on top of salad mixture

Drizzle with remaining dressing and top with chopped nuts
Serve Immdeiately

Drink This: 

Try this little Riesling from the southern hemisphere.

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