Preview

Thaï beef salad |

Beef

A spicy and full of flavors salad.

Note

Be sure to mix the dressing at the last minute for best results.

Ingredients

Recipe for 4 servings

For the salad

200 Gr

Cucumber

2 Unit(s)

Green onion

50 Gr

Shallot

4 Sprig(s)

Fresh cilantro

20 Gr

Lemongrass

4 Sprig(s)

Mint

50 Gr

Celery

50 Gr

Carrot

200 Gr

Boston cut beef

For the sauce

1 Unit(s)

Bird's eye chili

1 Clove(s)

Garlic

15 Ml

Sugar

1 Unit(s)

Lime

15 Ml

Fish sauce nuoc-mâm

Toppings

2 Tbsp

Fried oignons

Preparation time: 30 min

For the preparations

Peel and cut the cucumber in 4 pieces on the long way and mince it. Mince the onions and the celeri. Peel and mince the shallots. Chop finelly, the cilantro, the mint and the lemon grass.Empty the chili and mince it, chop the garlic.
For the salad

In a bowl, mix all the ingredients except the garlic and the chili.Season the beef on each sides, in a hot pan with vegetable oil, sear the beef on each sides until you get a crust, it should be medium rare on the inside.Reserve it on the side for 5 minutes and slice it finelly.
For the sauce

In a bowl, put the garlic, the chili, the sugar, the lime juice and the fish sauce. Stir it well.
For the platting

Mix the meat and the vegetables with the sauce and serve it in four bowl.

Add the fried onions as a garnish.