Vitamin B Rich Thai Beef Salad

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Vitamin B Rich Thai Beef Salad

THAI BEEF SALAD RICH IN VITAMIN B

*Studies have shown a relationship between the B vitamins, including thiamin or vitamin B1, and mood. A deficiency in B vitamins such as folic acid and B12 can trigger depression in some people*

PREP TIME
COOK TIME
TOTAL TIME
 
Author:
Recipe type: Salad, Beef
Cuisine: Thai
Serves: 2
INGREDIENTS
Dressing
  • ¼ to ½ tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste)
  • 2 garlic cloves
  • 1 tbsp cilantro/coriander stems, chopped
  • Pinch of salt
  • 2 tsp sugar
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp grape seed oil (or canola or vegetable oil)
Salad
  • 7 - 8 oz / 200 - 250 g good quality beef steak - sirloin, porterhouse, scotch fillet or rump steak (the best quality you can afford), at room temperature
  • ½ tbsp oil (vegetable, peanut or canola oil)
  • Salt and pepper
  • 2 cups mixed lettuce leaves
  • ¼ cup cherry tomatoes, halved
  • ¼ small red onion (spanish onion), very finely sliced
  • ½ cucumber, cut horizontally then cut into slices (about ⅓ cup)
  • ¼ cup cilantro/coriander leaves, lightly packed
  • ¼ cup mint leaves, lightly packed
Garnish
  • 1 tbsp peanuts, roughly chopped
  • Extra cilantro/coriander and mint leaves
INSTRUCTIONS
  1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.
  2. Grind until a smooth paste forms.
  3. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
  4. Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.
  5. Preheat a skillet over high heat until screaming hot and smoking.
  6. Cook the beef to your liking. (Note 1) I like mine rare for this salad.
  7. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
  8. Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients.
  9. Pour over Dressing and toss gently.
  10. Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using.
NOTES
1. On a screaming hot skillet or BBQ, I cook a 2cm / ⅘" thick steak (at room temperature) for 2 minutes on each side for rare, or 2 minutes 30 seconds on each side for medium rare or 3 minutes on each side for medium. My biggest fear is overcooking an expensive piece of beef. Remember: the steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can't UNCOOK steak!

2. Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres - i.e. 90 degrees perpendicular to the direction of the fibres.

3. OPTIONAL EXTRAS: For a truly authentic experience, toss through 1 tbsp of very VERY finely sliced lemongrass (white part only), and 2 fresh kaffir lime leaves very VERY finely julienned.

4. This recipe is adapted from the Spice I Am cookbook by Suet Saenkham, the genius behind the Spice I Am restaurants in Sydney, Australia, which are arguably the BEST Thai restaurants in the world outside of Thailand!


Nutrition per serving assuming 2 servings, made using sirloin beef.

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