Thai Grilled Beef Salad Recipe

Name: Thai Grilled Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat your grill or grill pan over medium-high to high heat.
2
Rub the steaks with the oil and season with salt and pepper.
3
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.
4
Let the steaks rest for 10 minutes before slicing.
5
Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
6
Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
7
Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
8
Sprinkle with the peanuts and serve right away, with the lime wedges.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: four 4-ounce beef tenderloin steak, 1 tablespoon canola oil, kosher salt & freshly ground black pepper, to taste, 1/4 cup water, and more.

Yes, Thai Grilled Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Grilled Beef Salad

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