Thai Beef Salad

Ingredients

• 180 grams beef sirloin or rump steak
• 15 milliliters vegetable oil
• 60 grams mixed salad leaves
• 80 grams cherry tomatoes, halved
• 75 grams cucumber, sliced
• 30 grams red onion, thinly sliced
• 5 grams red chilli, finely sliced
• 10 grams fresh coriander leaves
• 5 grams fresh mint leaves
• 20 milliliters lime juice
• 10 milliliters fish sauce
• 5 milliliters soy sauce
• 5 grams brown sugar
• 3 grams garlic, minced
• 2 grams salt
• 1 grams black pepper

Instructions

1. 1Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature. Pat dry with paper towels and season generously on both sides with salt and black pepper.
2. 2In a small mixing bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and half of the sliced red chilli. Set the dressing aside to allow flavours to meld.
3. 3Prepare the salad base by arranging the mixed salad leaves, cherry tomatoes, cucumber slices, and red onion on a serving plate or in a large mixing bowl.
4. 4Heat the vegetable oil in a frying pan over high heat on the stovetop until shimmering. Add the steak and sear for 2-3 minutes per side for medium-rare, or adjust to your preference. Use tongs to turn the steak.
5. 5Transfer the steak to a cutting board and rest for 5 minutes. This allows the juices to redistribute for a tender result.
6. 6Using a chef's knife, slice the rested steak against the grain into thin strips, about 5mm thick.
7. 7Place the warm beef strips on top of the prepared salad. Drizzle the dressing evenly over everything, then scatter the fresh coriander, mint leaves, and remaining red chilli on top. Serve immediately while the beef is still warm.