Thai Grilled Beef Salad Recipe
Ingredients
| Four 4-ounce beef tenderloin steaks | ||
| Canola oil | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Water | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Asian fish sauce | 3 Tablespoon | |
| 3 tablespoons fresh lime juice, plus lime wedges for serving | ||
| 1 teaspoon sambal oelek or Chinese chile-garlic sauce | ||
| 1 seedless cucumber peeled, halved and thinly sliced | ||
| Red onion | 1/4 Small, thinly sliced | |
| Mung bean sprouts | 1 Cup (16 tbs) | |
| Mint leaves | 1/2 Cup (16 tbs), shredded | |
| 2 tablespoons salted dry-roasted peanuts, chopped | ||
| Salt | To Taste | |
Directions
1. Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part of one steak registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.
Chef
