Thai Beef Salad Recipe

Ingredients

• 1 lb (454 grams) flank steak
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 tablespoon chili flakes
• 1/4 cup roasted peanuts, chopped
• Salt and pepper to taste

Instructions

1. 1

   Prepare the protein by coating flank steak with olive oil, soy sauce, salt, and pepper at room temperature.

2. 2

   Heat grill or stovetop pan to medium-high heat around 400°F for optimal searing.

3. 3

   Cook steak 4-5 minutes per side, achieving a golden-brown exterior while maintaining desired internal temperature.

4. 4

   Transfer steak to resting board and allow 5 minutes for juices to redistribute, ensuring tender meat.

5. 5

   Slice steak thinly against the grain to maximize tenderness and create elegant presentation.

6. 6

   Whisk together lime juice, fish sauce, honey, sesame oil, and chili flakes in a spacious mixing bowl.

7. 7

   Incorporate crisp bell peppers, cucumber, tomatoes, and red onion into the zesty dressing, ensuring even coating.

8. 8

   Gently fold sliced beef into the vegetable mixture, distributing proteins and aromatics evenly.

9. 9

   Sprinkle fresh cilantro and mint leaves throughout the salad for vibrant herbal notes.

10. 10

    Finish by scattering chopped peanuts on top for textural contrast and nutty complexity.

11. 11

    Serve immediately to preserve salad’s freshness and optimal temperature.