Beef Salad
A vibrant and refreshing salad featuring thinly sliced grilled beef tossed with fresh herbs, crisp vegetables, and a zesty lime dressing. This Thai-inspired dish balances sweet, sour, salty, and spicy flavors for a light yet satisfying meal.
Ingredients
- 8 oz flank steak, grilled and thinly sliced against the grain
- 2 tbsp fish sauce
- 3 tbsp lime juice, freshly squeezed
- 1 tbsp brown sugar
- 1 garlic clove, minced
- 1 Thai bird's eye chili, thinly sliced (adjust to taste)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh mint leaves, roughly torn
- 1/2 cup fresh cilantro, leaves and tender stems
- 2 green onions, thinly sliced
- 4 cups mixed salad greens
- 1/4 cup roasted peanuts, roughly chopped
Instructions
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1
In a small bowl, whisk together the 2 tbsp fish sauce, 3 tbsp freshly squeezed lime juice, 1 tbsp brown sugar, 1 minced garlic clove, and 1 thinly sliced (adjust to taste) Thai bird's eye chili until the sugar dissolves. This is your dressing.
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2
In a large bowl, combine the 1 thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1/2 cup roughly torn fresh mint leaves, 1/2 cup leaves and tender stems fresh cilantro, and 2 thinly sliced green onions.
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3
Add the 8 oz grilled and thinly sliced against the grain flank steak to the bowl with the vegetables and herbs.
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4
Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
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5
Arrange the 4 cups mixed salad greens on serving plates and top with the beef and vegetable mixture.
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6
Sprinkle the 1/4 cup roughly chopped roasted peanuts over the top for added crunch.
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7
Serve immediately while the flavors are fresh and vibrant.