Ingredients:
1 pound of beef steak (such as sirloin or flank steak)
4 cups of mixed salad greens
1 cup of cherry tomatoes, halved
1/2 cup of sliced cucumber
1/4 cup of thinly sliced red onion
1/4 cup of chopped fresh cilantro
1/4 cup of chopped fresh mint
1/4 cup of chopped roasted peanuts
For the Marinade:
3 tablespoons of soy sauce
2 tablespoons of fresh lime juice
2 tablespoons of fish sauce
1 tablespoon of brown sugar
2 cloves of garlic, minced
1 teaspoon of grated ginger For the
Dressing:
2 tablespoons of fresh lime juice
1 tablespoon of fish sauce
1 tablespoon of brown sugar
1 tablespoon of vegetable oil
1 teaspoon of sesame oil
Instructions:
In a small bowl, whisk together the soy sauce, lime juice, fish sauce, brown sugar, minced garlic, and grated ginger to make the marinade. Place the beef steak in a shallow dish and pour the marinade over it, making sure to coat the steak evenly.
Let it marinate for at least 30 minutes, or overnight in the refrigerator for more flavor. Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the excess marinade. Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness.
Let it rest for a few minutes, then slice it thinly against the grain. In a large salad bowl, arrange the mixed salad greens.
Top the salad greens with the sliced beef, cherry tomatoes, sliced cucumber, thinly sliced red onion, chopped fresh cilantro, chopped fresh mint, and chopped roasted peanuts.
In a separate small bowl, whisk together the lime juice, fish sauce, brown sugar, vegetable oil, and sesame oil to make the dressing.
Drizzle the dressing over the salad. Toss gently to coat the salad with the dressing. Taste and adjust the seasoning if needed. Serve the Thai Beef Salad as a vibrant and flavorful main course.
For added heat, you can include sliced red chili peppers or a sprinkle of chili flakes. Enjoy the zesty and aromatic flavors of this Thai-inspired Beef Salad!