Thai Beef Salad Recipe

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.

Pat the flank steak dry with paper towels and let it sit at room temperature for 15-20 minutes.

Heat a dry 12-inch cast iron skillet on low to medium heat and add the rice kernels to toast them lightly, shaking occasionally.

Drizzle grape seed oil on both sides of the steak and season with salt, ensuring even distribution.

Set the seasoned steak aside while monitoring the rice kernels until they are lightly toasted and fragrant, then remove from heat.

In a mortar and pestle, add the toasted rice kernels and let them cool slightly before crushing them into a powder.

Grate palm sugar until you have the desired amount, or substitute with light brown sugar if needed.

Prepare the lemongrass by peeling off the outer layers and chopping it finely after removing the woody part.

Crush and roughly chop a clove of garlic to add to the mortar and pestle.

Slice a thai red chili pepper in half and add half to the mortar, reserving the other half for later adjustment of spice.

Roll a lime on the cutting board to release juices, then cut in half and juice it into a bowl.

Combine the crushed rice, lemongrass, garlic, and chili in the mortar and pestle to form a fragrant paste.

Add 2-3 tablespoons of fish sauce and the lime juice to the paste, mixing well to create the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens