Back

Thai Style Beef Salad

Description
A Thai style beef salad without the major allergens: lactose, peanuts, gluten. Always be careful when preparing meals for someone with allergies, always make sure to have a sterile work environment. The Lock & Lock 950 ml / 32 oz and Lock & Lock 100 ml / 3 oz containers are ideal to keep the freshness of your beef salad on one side and the sauce on the other. Mix right before serving!
Preparation
30 minutes
Cooking
Portions
4 servings

Ingredients

For the salad

  • 1/2 unitCucumber
  • 2 Green onions
  • 1 Shallot
  • 1/4 bunch Fresh cilantro
  • 1 Lemongrass
  • 4 sprigs Mint
  • 1 sprig Celery
  • 2/3 lbs Boston cut beef

For the sauce

  • 1 Bird's eye chili
  • 1 clove Garlic
  • 1 tbsp Sugar
  • 1 Lime
  • 1 tbsp Fish sauce

Preparation

Setting up

  • Peel and cut the cucumber in 4 pieces lengthwise and slice them.
  • Mince the onions and the celery.
  • Peel and mince the shallots.
  • Finely chop the cilantro, the mint and the lemon grass.
  • Empty the seeds from the chili and mince it. Mince the garlic.

For the salad

  • In a bowl, mix all the ingredients except the garlic and the chili.
  • Season the beef on each side.
  • In a hot The Rock pan with vegetable oil, sear the beef on each side until you reach a brown color, it should be medium rare on the inside.
  • Set aside for 5 minutes and slice it finely.

For the sauce

  • In a bowl, put the garlic, the chili, the sugar, the lime juice and the fish sauce. 
  • Stir until combined and until the sugar is completely dissolved.

For the platting

  • Combine the sliced meat and vegetables with the sauce, making sure to mix well and serve it in four bowls.

Products used in this recipes

Add a review

Your Rating