Thai Grilled Beef Salad

Name: Thai Grilled Beef Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: four 4-ounce beef tenderloin steak; 1 tablespoon canola oil; kosher salt & freshly ground black pepper, to taste; 1/4 cup water; 2 tablespoons sugar; 1 garlic clove, minced; 3 tablespoons asian fish sauce; 3 tablespoons fresh lime juice, plus lime wedges for serving; 1 teaspoon sambal oelek (or Chinese chilie-garlic sauce); 1 seedless cucumber, peeled, halved and thinly sliced; 1/4 small red onion, thinly sliced; 1 cup mung bean sprouts; 1/2 cup shredded mint leaf; 2 tablespoons dry roasted salted peanuts, chopped

Submitted by LifeIsGood

"From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!"

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photo by Kiwi Kathy

Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

four 4-ounce beef tenderloin steak
1 tablespoon canola oil
kosher salt & freshly ground black pepper, to taste
¹⁄₄ cup water
2 tablespoons sugar
1 garlic clove, minced
3 tablespoons asian fish sauce
3 tablespoons fresh lime juice, plus lime wedges for serving
1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
1 seedless cucumber, peeled, halved and thinly sliced
¹⁄₄ small red onion, thinly sliced
1 cup mung bean sprouts
¹⁄₂ cup shredded mint leaf
2 tablespoons dry roasted salted peanuts, chopped

directions

Preheat your grill or grill pan over medium-high to high heat.
Rub the steaks with the oil and season with salt and pepper.
Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
Let the steaks rest for 10 minutes before slicing.
Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
Sprinkle with the peanuts and serve right away, with the lime wedges.

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Reviews

As a fan of Thai cuisine and with an abundant crop of mint in the garden, this made an excellent choice. Absoutely and totally delicious. In fact it seemed to get better and better with each mouthful. This is so good we are having it again for dinner tonight. A five star plus recipe. Made for Aussie / Kiwi Swap January 2012

Kiwi Kathy
So good. There's a lot happening in every bite, but it all tastes fresh and delicious. Followed the recipe to a T with the exception of using olive oil and more garlic. Thanks.

evelynathens
excellent! Even the guys loved it! I think this is better than the Thai restaurants in town. I used the bean sprouts, but I omitted the mint. I also omitted the canola oil and used butter :) This was very filling, made us all fee good eating it and we stayed full for hours after. I served it alone, with no accompaniment. The lime was perfect! Thank you!

cathyinhawaii

RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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