Thai Fermented Fish Sauce Salad with Grilled Beef

Ingredients

• 300 g well-marbled beef steak (Use a fatty cut such as ribeye or strip steak; thinly slice after grilling.)
• 2 tbsp fermented fish sauce (Thai pla ra; use a commercially prepared, pasteurized product when possible.)
• 3 tbsp lime juice (Freshly squeezed.)
• 4 Thai bird's eye chilies (Thinly sliced; adjust to taste.)
• 1 shallot (Thinly sliced.)
• 2 cloves garlic (Finely minced.)
• 1 tbsp palm sugar (Use brown sugar if palm sugar is unavailable.)
• 1 tbsp fish sauce (For balancing the dressing; reduce or omit if the fermented fish sauce is very salty.)
• 1 cucumber (Thinly sliced.)
• 150 g cherry tomatoes (Halved.)
• 15 g fresh mint leaves (Leaves picked from stems.)
• 15 g fresh cilantro (Roughly chopped.)
• 1 tsp neutral cooking oil (For coating the grill or pan.)

Steps

1. 1

   Remove the beef from the refrigerator and let it sit at room temperature for about 15 minutes. Pat it dry, then lightly coat it with the cooking oil.

2. 2

   Prepare the dressing. In a bowl, combine the fermented fish sauce, lime juice, palm sugar, fish sauce, minced garlic, and sliced chilies. Stir until the sugar dissolves, then taste and adjust the balance of salty, sour, sweet, and spicy flavors.

3. 3

   Preheat a grill, grill pan, or heavy skillet over high heat until very hot. The cooking surface should be hot enough to give the beef an immediate sear.

4. 4

   Add the beef to the hot cooking surface. Grill for about 3 to 5 minutes per side, depending on thickness and desired doneness, until well browned outside and still juicy inside. For food safety, cook whole cuts to at least 145°F / 63°C and rest before slicing.

5. 5

   Transfer the grilled beef to a plate and rest for 5 to 10 minutes so the juices redistribute. Slice thinly across the grain.

6. 6

   Add the cucumber, tomatoes, shallot, mint, cilantro, and sliced beef to a large mixing bowl.

7. 7

   Pour the dressing over the beef and vegetables. Toss gently until everything is evenly coated, taking care not to bruise the herbs or break up the tomatoes.

8. 8

   Taste the salad once more and adjust with additional lime juice, fermented fish sauce, chili, or sugar as needed. Serve immediately while the beef is still slightly warm and juicy.

Notes

The provided post contains only the dish name and a brief description, not a written ingredient list or method. Ingredient quantities and preparation details are therefore reconstructed estimates. Fermented fish sauce products vary substantially in saltiness and intensity; use a prepared, pasteurized product and adjust the dressing carefully.

Nutrition per serving

• main
• salad
• Thai
• grilled
• spicy
• gluten-free
• dairy-free
• high-protein