Thai Spicy Beef Salad

Instructions

1. 1

   Wash all produce. Pat beef sirloin dry. Slice cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion. Pick coriander and mint leaves from stems. Set a wide nonstick skillet on high heat and heat 15 ml of vegetable oil until shimmering.

2. 2

   Place the beef steaks into the hot skillet. Sear undisturbed for 3 minutes until a dark crust forms, then flip with tongs and cook for another 3 minutes for medium-rare. If the oil begins to smoke excessively, lower the heat to medium. Remove beef and place on a plate.

3. 3

   While the beef rests for 5 minutes, prepare the dressing. In a large salad bowl, whisk together 40 ml of lime juice and 40 ml of fish sauce with a small whisk until completely blended. The dressing should taste bright, pleasantly salty, and tangy.

4. 4

   Slice the rested beef into very thin strips across the grain using a sharp knife. Transfer the beef strips along with all juices that collected on the board into the salad bowl with dressing; the warm meat juices will mellow and deepen the sauce flavor.

5. 5

   Add the sliced cucumber, cherry tomatoes, red onion, and half of the mint and coriander to the bowl. Toss everything gently with salad tongs for 1 minute until every piece of vegetable and meat is fully coated in the shiny dressing.

6. 6

   Transfer the salad to a shallow serving platter, arranging beef slices and vibrant tomato halves near the top. Scatter the reserved mint and coriander leaves over the salad. Serve immediately while the meat is warm and the vegetables are cool and crispy.