Thai Beef Salad 🥩🥗
🌿Ingredients (16):
- 1 lb flank steak
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, torn
- 1 tbsp chili flakes (adjust to taste)
- ¼ cup roasted peanuts, roughly chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp olive oil
- Salt and pepper, to taste
**Directions:
1. Prepare the dressing:
In a bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes. Set aside.
2. Cook the steak:
- Season the flank steak with salt and pepper.
- Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook the steak for 4–5 minutes per side, or until medium-rare.
- Rest for 5–10 minutes, then slice thinly against the grain.
3. Assemble the salad:
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, cilantro, mint, and peanuts.
- Add the sliced steak on top.
- Drizzle with the dressing and toss gently to combine.
4. Serve:
Plate immediately for a fresh, flavorful salad. Can be served warm or at room temperature.
**Serves: 4 (as a main dish)
**Per serving: ~400–450 kcal