Thai Beef Salad by @chefamirgani

25 min

2 servings

🥩

250 g

Steak

🍅

6

Cherry tomato

🧅

1

Shallot

🥒

1

Japanese cucumber

🌿

Coriander leaves

🌿

10 g

Mint leaves

🌶️

6

Bird's eye chili

🍚

20 g

Toasted rice

🌰

30 g

Roasted almonds

🧄

2 cloves

Garlic

🌿

1

Coriander root

🧂

1.5 g

Salt

🍬

12 g

Thai palm sugar

🐟

30 ml

Fish sauce

🍋

60 ml

Lime juice

🫗

15 ml

Cooking oil

  1. Step
    • rice

    Dry-toast the rice in a frying pan over medium heat until golden brown.

  2. Grind
    • rice

    Grind the toasted rice into a coarse powder using a mortar and pestle.

  3. Pound
    • garlic
    • cilantro root
    • salt

    Pound the garlic, cilantro root, salt, and 1 bird's eye chili into a rough paste.

  4. Add
    • Thai palm sugar
    • fish sauce

    Add palm sugar and fish sauce to the paste, then stir until the sugar dissolves.

  5. Stir
    • lime juice

    Stir in the lime juice to finish the dressing.

  6. Slice
    • Japanese cucumber
    • shallot
    • bird's eye chili

    Slice the cucumber, shallot, and remaining bird's eye chilies thinly.

  7. Halve
    • cherry tomatoes

    Halve the cherry tomatoes.

  8. Heat
    • cooking oil
    • beef sirloin steak

    Heat the cooking oil in a frying pan over high heat, then sear the steak to medium-rare.

  9. Slice
    • beef sirloin steak

    Rest the steak for 5 minutes, then slice it thinly against the grain.

  10. Stir
    • cooking oil

    Stir the leftover pan oil into the dressing.

  11. Combine
    • Japanese cucumber
    • shallot
    • cherry tomatoes

    Combine cucumber, shallot, tomatoes, cilantro leaves, and mint leaves in a mixing bowl.

  12. Add
    • beef sirloin steak

    Add the sliced steak and pour the dressing over the salad.

  13. Sprinkle
    • rice
    • roasted almonds

    Sprinkle over the toasted rice powder and roasted almonds, then toss gently before serving.

Thai Beef Salad by @chefamirgani

25 min

2 servings

🥩

250 g

Steak

🍅

6

Cherry tomato

🧅

1

Shallot

🥒

1

Japanese cucumber

🌿

Coriander leaves

🌿

10 g

Mint leaves

🌶️

6

Bird's eye chili

🍚

20 g

Toasted rice

🌰

30 g

Roasted almonds

🧄

2 cloves

Garlic

🌿

1

Coriander root

🧂

1.5 g

Salt

🍬

12 g

Thai palm sugar

🐟

30 ml

Fish sauce

🍋

60 ml

Lime juice

🫗

15 ml

Cooking oil

Preparation Steps

  1. Step 1/13

    Dry-toast the rice in a frying pan over medium heat until golden brown.

    🍚rice
    🍳frying pan
    🥄measuring spoon

  2. Step 2/13

    Grind the toasted rice into a coarse powder using a mortar and pestle.

    🍚rice
    ✨mortar and pestle

  3. Step 3/13

    Pound the garlic, cilantro root, salt, and 1 bird's eye chili into a rough paste.

    🧄garlic
    🌿cilantro root
    🧂salt
    🌶️bird's eye chili
    ✨mortar and pestle

  4. Step 4/13

    Add palm sugar and fish sauce to the paste, then stir until the sugar dissolves.

    🍬Thai palm sugar
    🐟fish sauce
    ✨mortar and pestle
    🥄measuring spoon

  5. Step 5/13

    Stir in the lime juice to finish the dressing.

    🍋lime juice
    ✨mortar and pestle
    🥄measuring spoon

  6. Step 6/13

    Slice the cucumber, shallot, and remaining bird's eye chilies thinly.

    🥒Japanese cucumber
    🧅shallot
    🌶️bird's eye chili
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Halve the cherry tomatoes.

    🍅cherry tomatoes
    🔪chef's knife
    🪵cutting board

  8. Step 8/13

    Heat the cooking oil in a frying pan over high heat, then sear the steak to medium-rare.

    🫗cooking oil
    🥩beef sirloin steak
    🍳frying pan
    🥢tongs

  9. Step 9/13

    Rest the steak for 5 minutes, then slice it thinly against the grain.

    🥩beef sirloin steak
    🔪chef's knife
    🪵cutting board

  10. Step 10/13

    Stir the leftover pan oil into the dressing.

    🫗cooking oil
    🥣mixing bowl

  11. Step 11/13

    Combine cucumber, shallot, tomatoes, cilantro leaves, and mint leaves in a mixing bowl.

    🥒Japanese cucumber
    🧅shallot
    🍅cherry tomatoes
    🌿cilantro leaves
    🌿mint leaves
    🥣mixing bowl

  12. Step 12/13

    Add the sliced steak and pour the dressing over the salad.

    🥩beef sirloin steak
    🥣mixing bowl

  13. Step 13/13

    Sprinkle over the toasted rice powder and roasted almonds, then toss gently before serving.

    🍚rice
    🌰roasted almonds
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Herbs, Nuts, Seasonings, Sweeteners, Condiments, Fruit, Oils

Ingredients

Steak, Cherry tomato, Shallot, Japanese cucumber, Coriander leaves, Mint leaves, Bird's eye chili, Toasted rice, Roasted almonds, Garlic, Coriander root, Salt, Thai palm sugar, Fish sauce, Lime juice, Cooking oil

Notes

Coriander leaves (amount not given), Mint leaves (amount not given), Bird's eye chili (to taste, for the salad, for the dressing), Toasted rice (pounded after toasting), Roasted almonds (amount not given), Garlic (for the dressing), Salt (to taste, for the dressing), Thai palm sugar (for the dressing), Fish sauce (for the dressing), Lime juice (juice of 2 limes, for the dressing), Cooking oil (excess oil from searing the steak, added into the dressing)

Allergens

Tree nuts, Fish

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, High-protein

Calories

410 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 18g, Fat: 24g, Fiber: 3g, Sugar: 10g

Nutritional Information

Minerals

Sodium: 1120mg, Iron: 3.8mg, Potassium: 590mg

Vitamins

Vitamin C: 31mg, Vitamin B12: 2.1µg, Vitamin K: 38µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

frying pan, mortar and pestle, chef's knife, cutting board, mixing bowl, measuring spoon, tongs

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Juicy, Crunchy, Tender, Crisp

Flavors

Spicy, Sour, Salty, Sweet, Fresh, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately; do not leave cooked beef salad out for more than 2 hours.), fridge : 1 day (Store in an airtight container at 4°C or below; keep dressing separate when possible.), freezer : 0 min (Not recommended because fresh vegetables and herbs lose texture.)