Reviews Add Rating & Review 66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
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Gallery Thai Beef Salad Credit: Dana Gallagher Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 tablespoons fresh lime juice (about 3 limes) 2 1/2 tablespoons Thai fish sauce (nam pla) 1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped 1 teaspoon sugar 2 teaspoons finely chopped fresh cilantro 2 teaspoons finely chopped fresh mint 4 scallions, white and pale-green parts only, thinly sliced on the diagonal 3 shallots, thinly sliced into rings 3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons 12 ounces baby arugula (about 5 cups) 2 tablespoons olive oil 1 boneless sirloin steak (1 1/2 pounds) 1/2 teaspoon coarse salt Freshly ground pepper 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)
Gallery Thai Beef Salad Credit: Dana Gallagher
Recipe Summary Servings: 6
Gallery
Thai Beef Salad Credit: Dana Gallagher
Thai Beef Salad
Credit: Dana Gallagher
Thai Beef Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 tablespoons fresh lime juice (about 3 limes) 2 1/2 tablespoons Thai fish sauce (nam pla) 1 fresh Thai or serrano chile (about 1 tablespoon), seeded and finely chopped 1 teaspoon sugar 2 teaspoons finely chopped fresh cilantro 2 teaspoons finely chopped fresh mint 4 scallions, white and pale-green parts only, thinly sliced on the diagonal 3 shallots, thinly sliced into rings 3 kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons 12 ounces baby arugula (about 5 cups) 2 tablespoons olive oil 1 boneless sirloin steak (1 1/2 pounds) 1/2 teaspoon coarse salt Freshly ground pepper 1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)
Directions
Preheat oven to 400 degrees. Make dressing: Whisk together lime juice, fish sauce, chile, and sugar in a small bowl until sugar is dissolved. Stir in cilantro and mint. Set aside. Toss together scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle steak all over with salt; season with pepper. Brown steak, turning once, about 2 minutes per side. Transfer skillet to oven; cook steak to desired doneness, about 6 minutes for medium-rare.
Transfer steak to a cutting board, and let stand at least 5 minutes. Cut steak across the grain into 1/4-inch-thick slices.
Add steak to salad. Drizzle with dressing, and toss. Sprinkle with peanuts.
Reviews
Add Rating & Review 66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
Reviews
Add Rating & Review 66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
Add Rating & Review
66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
66 Ratings 5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
5 star values: 17 4 star values: 13 3 star values: 20 2 star values: 12 1 star values: 4
All Reviews for Thai Beef Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Beef Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
