Serves 6
30 min
Thai Grilled Beef Salad
Recipe GLPR7b30ba89e43a2b
A vibrant Southeast Asian grilled beef salad featuring perfectly seared beef tenderloin steaks combined with fresh cucumber, mung bean sprouts, and aromatic mint, all tossed with a tangy lime-garlic dressing made from fish sauce, lime juice, and a hint of spice. Topped with crushed peanuts for crunch and texture.
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Ingredients
4-ounce beef tenderloin steaks (4 steaks)
1 tablespoon Canola oil
Salt and freshly ground black pepper
¼ cup Water
2 tablespoons Sugar
1 Garlic clove, minced
3 tablespoons Asian fish sauce
3 tablespoons Fresh lime juice, plus wedges for serving
1 teaspoon Sambal oelek or chile-garlic sauce
1 Seedless cucumber, peeled, halved and thinly sliced
¼ small Red onion, thinly sliced
1 cup Mung bean sprouts
½ cup Fresh mint leaves, shredded
2 tablespoons Salted dry-roasted peanuts, chopped
Directions
Pat the beef tenderloin steaks dry with paper towels and season generously on both sides with salt and ground black pepper.
Heat the canola oil in a large skillet or grill pan over medium-high heat until the oil is shimmering.
Carefully place the steaks in the hot pan and cook for 3 to 4 minutes per side, until the internal temperature reaches 145°F for medium-rare. Transfer the cooked steaks to a cutting board and let them rest for 3 to 5 minutes before slicing.
While the steaks are cooking, prepare the dressing by combining the water, sugar, minced garlic, fish sauce, lime juice, and sambal oelek in a small bowl. Stir until the sugar is fully dissolved.
In a large serving bowl, combine the sliced cucumber, red onion, mung bean sprouts, and shredded mint leaves.
Slice the rested beef steaks into thin strips and add them to the bowl with the vegetables and herbs.
Pour the prepared dressing over the beef and vegetable mixture and toss everything together until well coated.
Divide the salad evenly among serving plates and top each portion with a portion of the chopped peanuts. Serve with lime wedges on the side.
