Easy Thai Beef Salad Recipe | Authentic Thai Cooking at Home - Episode 315

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and easier to find.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

Welcome to the spoon fork hat kitchen. The host introduces the recipe.

Start with 2 pieces of New York strip, each 10 oz, and about 1 inch thick.

Marinate the beef with salt and black pepper on both sides.

Add 1 tablespoon of oyster sauce, using 1/2 tablespoon for each piece, and rub it in.

Let the beef marinate at room temperature for about 15 minutes.

Prepare the vegetables: Peel and cut half a cucumber into bite-sized pieces, removing the seeds.

Chop 1/4 of a red onion into small pieces.

Cut 1 stick of celery into bite-sized pieces, using Chinese celery if available.

Cut 1 cup of cherry tomatoes in half, using a mix of colors if possible.

Chop a small handful of cilantro and add it to the bowl with the other vegetables.

Set the prepared vegetables aside in the refrigerator for freshness.

Make the salad dressing: Grate 2 cloves of garlic until very small.

Chop 3 Thai chilies and add them to the dressing.

Add 3 tablespoons of fish sauce, 3 tablespoons of lime juice, and 3 tablespoons of palm sugar to the bowl.

Mix the dressing well, ensuring the palm sugar dissolves. Adjust seasoning to taste if necessary.

After 15 minutes, heat a cast iron skillet until hot and smoky.

Cook the marinated beef in the skillet for 5 minutes without touching it.

Flip the beef and cook for another 6 minutes for medium doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens