Spicy Thai Grilled Beef Salad - Marion's Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and provides a similar umami flavor.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner and ground beef is often more affordable.

Shave 3 teaspoons of palm sugar using a sharp knife.

Place the shaved palm sugar into a bowl for the marinade and set aside the rest for the dressing.

Add fish sauce and a good dash of finely ground black pepper to the bowl with palm sugar and mix together.

Use a meat mallet or the bottom of a saucepan to pound the strip loin steak to about 2 cm (half an inch) thick.

Marinate the steak in the mixture for a few minutes while preparing other ingredients.

Toast raw sticky rice in a hot pan until golden, then grind it into a fine powder using a mortar.

Heat oil in a pan and cook the marinated steak until it develops a dark color on one side, then flip and cook evenly until medium rare.

Let the steak rest before slicing it thinly.

Slice red Asian shallots finely and mix them with the warm beef and salad dressing to cut the harsh onion flavor.

Add a few spoonfuls of the dressing and resting juices to the beef and shallots, then mix well.

Add a generous amount of mint leaves, saw tooth coriander (if available), and spring onion to the beef mixture.

Drizzle more dressing over the salad and mix again, adjusting seasoning with more chili powder if desired.

Serve the salad on a plate with cabbage leaves and snake beans on the side for cooling. Optionally serve with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens