Thai Beef Salad

Thin strips of seared, juicy medium-rare beef tossed with fresh mint and fiery chili. Toasted rice powder adds a smoky crunch that brings the whole dish together.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 238
• Protein: 24 g
• Carbs: 11 g
• Fat: 10 g

Ingredients

• 400 g Beef tenderloin ( thinly sliced )
• 2 tbsp Thai or basmati rice ( toasted and crushed )
• 2 piece Shallot ( finely sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Thai chili ( chopped )
• 10 g Mint fresh ( whole leaves )
• 10 g Fresh cilantro ( roughly chopped )
• 45 ml Lime juice
• 30 ml fish sauce
• 1 tsp Brown sugar
• 1 tbsp Peanut oil

Instructions

1. Toasting the rice

   In a dry pan, toast the Thai rice until deep brown and smelling of toasted nuts. Coarsely crush in a mortar to maintain texture.

2. Searing the beef

   Sear the beef fillet in a smoking hot pan with oil. The crust should be dark and charred, but the center must remain rare. Rest for 5 minutes before slicing thinly against the grain.

3. Preparing aromatics

   Finely slice the shallots and spring onions. Finely chop the Thai chili. Use a sharp knife to ensure clean cuts without bruising the herbs.

4. Mixing the dressing

   Mix the lime juice, fish sauce, and brown sugar. The acidity should be sharp to balance the saltiness of the fish sauce.

5. Final assembly

   Combine the beef, aromatics, mint, and cilantro. Pour the dressing, sprinkle with toasted rice, and toss. The sauce should coat the meat without drowning it.

Chef's tips

• Do not overcook the beef; it must remain pink to keep the fibers tender.
• Grind the toasted rice at the last minute to preserve its smoky aroma.
• If you prefer less heat, remove the seeds from the Thai chili.

Storage

This salad should be eaten immediately. The herbs will wilt and the rice will lose its crunch in the fridge.