Warm Thai Beef Salad Recipe

Name: Warm Thai Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs beef sirloin steak; 1 tsp peanut oil; 8 oz bean thread vermicelli; 1 medium cucumber, halved lengthwise and thinly sliced; 1 None red pepper, thinly sliced; 1 None red onion, thinly sliced; 1 None fresh long red chili pepper, thinly sliced; 1 cup firmly packed fresh mint leaves; 1 cup firmly packed fresh cilantro leaves; None None FOR THE LIME DRESSING; 1 tbsp coarsely chopped fresh cilantro root and stem; 5 cloves garlic, coarsely chopped; 1 tsp black peppercorns; 1/2 cup lime juice; 1 tbsp fish sauce; 1 tbsp grated palm sugar or brown sugar; 2 stalks (4 inches each) fresh lemongrass, coarsely chopped

Servings: persons

1 3/4 lbs beef sirloin steak
1 tsp peanut oil
8 oz bean thread vermicelli
1 medium cucumber, halved lengthwise and thinly sliced
1 None red pepper, thinly sliced
1 None red onion, thinly sliced
1 None fresh long red chili pepper, thinly sliced
1 cup firmly packed fresh mint leaves
1 cup firmly packed fresh cilantro leaves
None None FOR THE LIME DRESSING
1 tbsp coarsely chopped fresh cilantro root and stem
5 cloves garlic, coarsely chopped
1 tsp black peppercorns
1/2 cup lime juice
1 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
2 stalks (4 inches each) fresh lemongrass, coarsely chopped

1
Brush the beef on both sides with oil. Cook on heated grill pan or skillet for 5 mins each side or until cooked to desired doneness. Remove from the heat. Let stand, loosely covered with foil, 10 mins, then slice thinly.
2
Place the vermicelli in a large heatproof bowl; cover with boiling water. Let stand until tender. Drain and cut the vermicelli into random lengths into same bowl.
3
Meanwhile, for the lime dressing, blend or process all ingredients until finely chopped.
4
Place the beef in a large bowl. Add the remaining ingredients and half the dressing; toss gently to combine.
5
Drizzle the remaining dressing over the vermicelli. Divide the vermicelli among shallow serving bowls; top with beef salad.

632

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 17 ingredients. The key ingredients include: 1 3/4 lbs beef sirloin steak, 1 tsp peanut oil, 8 oz bean thread vermicelli, 1 medium cucumber, halved lengthwise and thinly sliced, and more.

Yes, Warm Thai 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.

Warm Thai Beef Salad

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