This beef salad isn't your typical Thai version—it's made to enjoy all by itself, so there's no need for extra sides. With plenty of salad goodness packed in, it's a fresh and tasty treat.
Ingredients
For the Salad
600g steak
1 large carrot (cut into ribbons using a peeler)
1/2 a cucumber (seeds removed and cut into ribbons)
4 gem lettuce cut into quarters (legthwise)
Culantro (Burmese coriander)
1 spring onion (thinly sliced)
Salt and pepper
Handful of roasted peanuts (crushed)
For the dressing
1 stalk lemongrass
2 kaffir lime leaves
3cm piece galangal
4 or five pieces of coriander root or handful of stalks
1 chilli (mild)
1 garlic (medium)
1 tbsp fish sauce
1/2 tbsp chopped palm sugar
1 1/2 tsp sesame oil
1 lime (juice only)
Salt
Method
Step 1
Make the Dressing: Roughly chop and add the lemongrass, lime leaves, galangal, coriander root or stalks, chilli, garlic, and a bit of coarse salt to the mortar and pestle, bashing everything together until fragrant.
Step 2
Add the remaining ingredients and use the pestle to make a paste. You may not need all of the sugar, lime juice, fish sauce, or sesame oil. The best way to adjust the dressing to your taste is to add half of each and taste and adjust to your taste. Set the dressing to a side.
Step 3
Cut the carrot and cucumber into ribbons. Cut the cucumber in half and slightly peel it to remove the dark green skin. Keep cutting ribbons until you reach the seeds. Season with salt and leave in the bowl until you are ready to make the salad. The salt will help remove excessive water.
Step 4
Cook the Steak: Heat a pan on medium-high heat, making sure the surface is hot before placing the steak in the pan. Pat dry the steak with paper towels to remove excess moisture. Season the side that will touch the pan before placing the steak in the pan, and season the other side before turning.
Step 5
Cook the steak for 4-5 minutes on each side. Adjust this time based on the thickness of the steak and your desired doneness. It's best to use a thermometer. Here are the internal temperatures to look for.
Rare: 52°C (125°F)
Medium Rare: 54-57°C (130-135°F)
Medium: 60-63°C (140-145°F)
Tip: Remember the steak will keep cooking while it's resting, so take it off the heat at least a couple of degrees before the required temperature.
Step 6
Remove the steak from the pan and rest for 5 to 10 minutes before slicing.
Step 7
Remove the excess water from the cucumber and carrots. Chop the lettuce and put it into the bow along with the beef. Sieve the dressing and add it to the bowl. Chop and add the white part of the onion, half of the coriander, and peanuts. Use the remaining to garnish.