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Thai Style Beef Salad
Preparation
30 minutes
Cooking
N/A
Portions
4 servings
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!
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.