An easy Thai recipe: chilled Thai beef salad with cucumber, tomatoes, mint, cilantro and red onion in a spicy fish sauce and lemon marinade!
I love this Thai beef salad!
There’s this restaurant here in Spain by the name of El Cordero (which means lamb in Spanish). And they prepare pretty much everything that’s on the menu on a massive grill.
The heat of that grill is spot on and in the end the meat is really to die for. So we decided that whenever we fancy a T-bone, we would go there instead of doing it myself.
They do a better job than I could ever do.
Pan seared versus roasted on a charcoal grill makes a huge difference. And the prices there are also ridiculously low. A massive T-bone is about 22 bucks whereas if I go to any butcher around here, that cut of meat is about 20 to 22 bucks per kilo. A T-bone slice here will easily reach 4 lbs (1,5 kg) so do the math. The difference in price is almost zilch.
And they cook it for you.
So why bother?
Spicy Thai Beef Salad
Me and the hubs always have a hard time finishing the whole T-bone by ourselves.
For obvious reasons.
And also because we order other stuff on the side such as wrinkly potatoes (papas arrugadas) and the mixed grilled vegetables. But no worries, it is very normal here to ask for a doggy bag and take your leftovers home.
So in comes this deliciously reddish meat and I always make a Thai beef salad with it.
Mine is prepared a little different though. I slice the cooked rare meat and then add the marinade. In Thailand the beef is usually sliced first, stir fried, cooled and marinated afterwards.
Serving raw beef is a risk in those high and humid temperatures so they make sure to cook the beef though and through. But I’m a rare meat lover and so is the hubs.
A little piece of Thailand on our plates.
Do you love steak with Asian flavors?
- 7 oz steak (200 g), cooked and cooled
- 2 tbsp red onion sliced thinly
- 3 oz fresh cucumber (85 g)
- a handful cherry tomatoes
- 1 tsp garlic paste or mashed garlic
- 1 tbsp red chili sliced thinly
- 6 tbsp lemon juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- a handful fresh mint shredded roughly
- a handful fresh cilantro shredded roughly
- salted peanuts or cashews, crushed
- 1 tbsp vegetable oil
Combine the garlic paste, sliced red chili, fish sauce, palm sugar, vegetable oil and half of the lemon juice in a small cup.
Stir well and put this marinade aside until the sugar has dissolved. In the meantime slice the cooked steak into bite-size strips.
- Chop the cucumber in half and remove the seeds using a teaspoon. Slice the cucumber up thinly. Chop the (cherry) tomatoes up into bite-size bits and add them together with the cucumber and red onion to a bowl.
- Stir well and add the sliced steak.
- Stir beef the salad well. Sprinkle with the roughly shredded fresh mint and cilantro.
- Drizzle with the fish sauce mixture you put aside.
- Stir a little to make sure the marinade is spread evenly. Check the seasoning and add more fish sauce, chili pepper, sugar or lemon juice to taste if necessary. Put the salad in the fridge 5 minutes before serving. Transfer the beef salad onto plates or to a large serving dish. Sprinkle with the crushed salted peanuts or cashews. Plate up!