Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Fish sauce and lime hit first, salty and sour, with seared sirloin underneath carrying the beefy flavor.
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Chili flakes bring heat, and torn mint cuts through the richness of the meat. Rather than a fixed cooking time, which shifts with the thickness of the steak and the heat of the pan, doneness is judged by the thickest part reaching at least 63°C, followed by a 5-minute rest before slicing. If the red onion tastes too sharp, a 5-minute soak in cold water tames it, as long as it is drained well afterward. Fish sauce does all the seasoning with no separate salt, and the beef is tossed while still warm so it contrasts with the crisp cucumber, tomato and red onion.
Ingredients
Instructions
- 1
Let 260 g beef sirloin stand at room temperature for 10 minutes, then pat the surface dry.
Do not add separate salt because it is not included in the ingredient list.
- 2
Slice 60 g red onion thinly, and soak it in cold water for 5 minutes if its bite is too sharp.
Cut the cucumber and tomato into bite-size pieces that will catch the dressing.
- 3
Heat the pan very well over high heat, then add the beef.
Beginning after 2 to 3 minutes per side, check the thickest part with a food thermometer and continue cooking until it reaches at least 63C.
- 4
Do not slice the beef right after searing; rest it for 5 minutes so the juices settle.
Meanwhile, mix 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp chili flakes.
- 5
Slice the rested beef thinly so it stays juicy on the platter.
Drain the vegetables lightly, and tear 12 g mint just before mixing so its aroma stays fresh.
- 6
Toss the beef, cucumber, tomato, and red onion gently with the dressing so the vegetables do not collapse.
Add the mint, turn once more, and serve right away while the beef is not cold.
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