Thai Beef Salad

Name: Thai Beef Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 10½ oz Jasmine Rice; 3 Limes; 2 tbsp Fish Sauce; ¾ tbsp Brown Sugar; 1 Fresh Chili; 650 g Flank Steak; ½ tsp Salt; 1 tbsp Vegetable Oil; 1 Lettuce; 1 Cucumber; 9 oz Cherry Tomatoes; ½ Red Onion; ½ oz Fresh Mint; ½ oz Cilantro; 1½ oz Roasted Peanuts

By Eatpace

Seared flank steak tops a Thai salad of lettuce, cucumber, tomatoes and fresh herbs, with a lime and fish sauce dressing. The rice cooks while you prepare the salad and steak.

Total: 40 min; 20 prep · 20 cook
Serves: 4; Scale it below
Calories: 691; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Sliced flank steak over Thai herb salad with peanuts and rice on the side.

40 min

Method

7 steps 20 min prep · 20 min cook

Prep

Step 1. Bring Jasmine Rice and Water to a boil in a saucepan. Cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes; remove from the heat and let stand covered.
Step 2. Meanwhile, stir the juice from Lime with Fish Sauce, Brown Sugar and Fresh Chili until the sugar dissolves.
Step 3. Season Flank Steak with Salt. Heat Vegetable Oil in a large skillet over medium-high heat until shimmering.

Cook

Step 4. Sear the steak until browned and medium-rare inside, about 4 to 5 minutes per side, depending on thickness. Transfer to a plate.

Finish & serve

Step 5. Let the steak rest for 5 minutes. Meanwhile, fluff the rice with a fork.
Step 6. Toss Lettuce, Cucumber, Cherry Tomatoes, Red Onion, Fresh Mint and Cilantro with half the dressing. Divide among plates.
Step 7. Slice the steak thinly against the grain and fan it over the salad. Spoon on the rest of the dressing, scatter over Roasted Peanuts and serve with the rice.

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Tips

Good to know

For medium-rare steak, check for 130°F to 135°F in the thickest part before resting.

Swap it

For a peanut allergy, leave off the peanuts and use toasted sunflower seeds instead.

Make ahead

Mix the dressing and prepare the vegetables ahead, then refrigerate separately and toss just before serving.

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