Ingredients for Bright And Fresh Thai Beef Salad
- Anaheim Chilies
- 2 large tomatoes
- 2 stalks lemongrass
- 2 tablespoons fish sauce
- Limes
- Of Fresh Mint
- 1 tablespoon honey
- 1 1/2 teaspoons minced garlic
- 1 small serrano chili, minced (optional)
- 6 tablespoons olive oil, plus extra for brushing steaks
- Beef Tenderloin
- Fresh Ground Pepper
- Lettuce Head
- Radicchio
- Arugula
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How to Make Bright And Fresh Thai Beef Salad
- Preheat broiler. Char 2 Anaheim chilis directly over the broiler flame, turning occasionally, until blackened on all sides (about 5-7 minutes).
- Place chilis in a paper bag and let stand for 10 minutes to steam.
- Peel, core, and seed the chilis. Cut into 1/2-inch pieces and set aside.
- Blanch tomatoes in a saucepan of boiling water for 10 seconds.
- Transfer tomatoes to a bowl of ice water using a slotted spoon.
- Drain tomatoes and carefully peel off the skins using a small sharp knife.
- Cut tomatoes crosswise in half, gently squeeze to remove seeds, and finely dice. Set aside.
- Remove the tough outer layers from the lemongrass stalks. Finely chop enough to yield 1 tablespoon.
- In a medium bowl, whisk together the chopped lemongrass, fish sauce, lime juice, mint, honey, 1 1/2 teaspoons minced garlic, and serrano chili (if using).
- Gradually whisk in 6 tablespoons of olive oil until emulsified. (Dressing can be prepared 6 hours ahead. Cover and refrigerate separately from the chilis and tomatoes.)
- Brush both sides of the steaks with a little extra olive oil. Rub with black pepper and the remaining 2 teaspoons of minced garlic.
- Heat a heavy large skillet over medium-high heat. Add steaks and cook to your desired doneness (about 2 minutes per side for rare).
- Remove steaks from skillet and let stand for 5-10 minutes before slicing.
- Slice the cooled steaks diagonally into thin slices.
- Transfer sliced beef to a large bowl. Pour 3 tablespoons of the dressing over the beef and toss to coat.
- In a separate bowl, combine the Anaheim chilis, diced tomatoes, mixed lettuces, and sliced green onions.
- Toss the vegetable mixture with the remaining dressing.
- Divide the salad between plates, arranging the beef decoratively on top. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
57g
Fat
100g
Carbs
6g