Thi Beef Salad
Slice up the tomatoes into halves, season the steak generously with salt. Roughly chop the cilantro leaves.
- Cook36 min
- Total36 min
- Serves2
- LevelEasy
Ingredients
- 1 lb(450g) beef steak
- 9 oz (255g) salad tomatoes
- 2 cups mixed lettuce leave
- 2 tbsp. Sauce ingredients:
- ½ tsp. sesame oil
- 1 tsp. dried dill
- 3 tbsp. stevia
- 1 tbsp. lime juice
- 3 tbsp. fish sauce or vegan substitute
- to taste cilantro leaves
- 2 salt and pepper
- 2 cup For vegetarian version:
- carrots, Julien
- red cabbage, Julien
Preparation
- Slice up the tomatoes into halves, season the steak generously with salt. Roughly chop the cilantro leaves.
- Mix chopped coriander leaves, lime juice, fish sauce, stevia, black pepper, and dill in a bowl.
Method
- Add the steak to a zip lock bag, add half of the sauce to the bag and refrigerate the steak for 20-30 minutes.
- Heat oil in a frying pan over medium heat, add steak pieces to the pan, cook on both sides for 3-5 minutes. Transfer the steak to a cutting board, let it rest for a few minutes then slice into chunks.
- Place lettuce leaves in a serving bowl, top with cooked steak and sliced tomatoes.
- Pour over the remaining sauce, adjust seasoning, enjoy!
- For vegetarian: Put all the salad ingredients in a bowl then pour over the dressing, toss to well combined, enjoy!
