Imported from TikTok
Thai Beef Salad
A spicy, bright Thai-style salad combining seared hanger steak with fresh herbs and vegetables in a tangy lime, fish sauce, and chili dressing. Toasted rice powder adds a nutty flavor and a little crunch.
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Ingredients
- Hanger steak (Salt a day ahead if time allows; leave uncovered overnight in the refrigerator. Cook to medium, then slice thinly against the grain.)
- Salt (For seasoning the steak; amount not stated.)
- Garlic (Toast in the steak pan; OCR appears to show “1 clove (4g),” but the text is too unclear to confirm confidently.)
- Lime juice
- Fish sauce
- Sugar
- Thai chilies (Use a generous amount for a hot dressing, as preferred by the author.)
- Shallots
- Tomatoes
- Cucumbers
- Cilantro
- Mint
- Basil
- Toasted rice powder (Added at the end; amount not stated.)
Steps
- 1
If salting the steak ahead, season it with salt and leave it uncovered overnight in the refrigerator. The author says this seasons it throughout and dries the exterior for better browning.
- 2
Sear the hanger steak in a hot pan to develop a crust. The source gives no heat level or searing time.
- 3
Let the steak rest. The author recommends medium doneness for hanger steak; no resting duration or cooking temperature is specified.
- 4
While the steak rests, toast the garlic in the same pan, letting it pick up the browned fond and develop a sweet, roasted flavor.
- 5
Put the toasted garlic in a bowl with lime juice, fish sauce, sugar, and Thai chilies. Stir to make the dressing; use plenty of chilies if you want the author's preferred heat level.
- 6
Toss the shallots with the dressing.
- 7
Add the tomatoes, cucumbers, cilantro, mint, and basil, and toss to coat.
- 8
Slice the rested steak thinly against the grain to keep it tender.
- 9
Add the sliced steak to the salad and toss so it absorbs the dressing.
- 10
Finish by adding toasted rice powder for nuttiness and crunch, then serve.
Notes
The creator directs viewers to the full recipe on their website, but the supplied source does not include its quantities. Ingredient amounts, steak weight, and detailed cooking times are therefore unavailable; serving yield and timing are estimates. The transcript doesn't specify a separate cooking fat.
Nutrition per serving
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