Grilled Thai Beef Salad

Ingredients

• 500g (1.1 lb) beef sirloin 500g (1.1 lb) beef sirloin
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 200g (7 oz) cherry tomatoes, halved 200g (7 oz) cherry tomatoes, halved
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and chili flakes. Mix well to create the marinade.
2. 2.
   Place the beef sirloin in a shallow dish and pour the marinade over it. Ensure the beef is evenly coated. Let it marinate for at least 30 minutes, or overnight for a more intense flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
4. 4.
   Remove the beef from the marinade and season with salt and pepper. Grill the beef for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.
5. 5.
   Once cooked, transfer the beef to a cutting board and let it rest for a few minutes. Then, thinly slice the beef against the grain.
6. 6.
   In a large bowl, combine the sliced beef, cucumber, cherry tomatoes, red onion, cilantro, and mint leaves.
7. 7.
   Drizzle the salad with the remaining marinade and toss gently to coat all the ingredients.
8. 8.
   Adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Grilled Thai Beef Salad immediately and enjoy!

Treat your ingredients with care...

• Beef sirloin — For a tender and juicy result, make sure to let the beef rest after grilling before slicing it. This allows the juices to redistribute and ensures a more flavorful outcome.
• Cilantro and mint leaves — To keep the herbs fresh and vibrant, wash them thoroughly and pat them dry before adding them to the salad. You can also store them in a damp paper towel in the refrigerator until ready to use.

Tips & Tricks

• For an extra kick of heat, add some sliced Thai bird's eye chili to the salad.
• If you prefer a milder flavor, reduce the amount of chili flakes in the marinade.
• Feel free to add other vegetables such as bell peppers or shredded carrots to customize the salad to your liking.
• To make it a heartier meal, serve the Grilled Thai Beef Salad with a side of steamed jasmine rice.
• If you don't have a grill, you can also cook the beef in a hot skillet or broil it in the oven.

Serving advice

Serve the Grilled Thai Beef Salad on a large platter or individual plates. Garnish with extra cilantro and mint leaves for a fresh and vibrant presentation. This dish is best enjoyed immediately after preparation to savor the flavors and textures at their peak.

Presentation advice

Arrange the sliced beef on top of the salad, creating an eye-catching display. Drizzle some of the dressing over the beef for an appetizing glaze. Sprinkle some toasted sesame seeds on top for an added touch of elegance.