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Spicy Thai Beef Salad
A chilled Thai beef salad with cucumber, tomatoes, mint, cilantro and red onion in a spicy fish sauce and lemon marinade!
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 697 kcal
Ingredients
- 7 oz steak (200 g), cooked and cooled
- 2 tbsp red onion sliced thinly
- 3 oz fresh cucumber (85 g)
- a handful cherry tomatoes
- 1 tsp garlic paste or mashed garlic
- 1 tbsp red chili sliced thinly
- 6 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- a handful fresh mint shredded roughly
- a handful fresh cilantro shredded roughly
- salted peanuts or cashews, crushed
- 1 tbsp vegetable oil
Instructions
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Combine the garlic paste, sliced red chili, fish sauce, palm sugar, vegetable oil and half of the lime juice in a small cup.
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Stir well and put this marinade aside until the sugar has dissolved. In the meantime slice the cooked steak into bite-size strips.
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Chop the cucumber in half and remove the seeds using a teaspoon. Slice the cucumber up thinly. Chop the (cherry) tomatoes up into bite-size bits and add them together with the cucumber and red onion to a bowl.
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Stir well and add the sliced steak.
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Stir beef the salad well. Sprinkle with the roughly shredded fresh mint and cilantro.
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Drizzle with the fish sauce mixture you put aside.
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Stir a little to make sure the marinade is spread evenly. Check the seasoning and add more fish sauce, chili pepper, sugar or lime juice to taste if necessary. Put the salad in the fridge 5 minutes before serving. Transfer the beef salad onto plates or to a large serving dish. Sprinkle with the crushed salted peanuts or cashews. Plate up!
