Thai salad with beef marinated in oyster sauce
2 servings
120 minutes
Thai salad with beef marinated in oyster sauce is a vibrant dish embodying the true flavor traditions of Thai cuisine. Its history is closely linked to the gastronomic features of the region where juicy meat and fresh vegetables harmoniously combine with rich sauces. Beef tenderloin soaked in oyster and soy sauce gains tenderness and softness, while frying to a crispy crust enhances its flavor. Vegetables like cucumbers, celery, and frisée lettuce add freshness, while spicy red chili pepper gives a piquant touch. A fragrant sauce with olive oil and rice vinegar unites all components, creating a delightful symphony of taste. This dish is perfect for both festive dinners and light yet hearty lunches, awakening a love for Thai cuisine from the very first bite.
1
Cut the beef into small flat pieces and marinate in a mixture of 50 ml soy sauce and 20 ml oyster sauce for 1-3 hours.
- Beef tenderloin: 200 g
- Soy sauce: 100 ml
- Oyster sauce: 40 ml
2
Sear the beef on both sides until a crust forms, then simmer for about an hour in its own juice with the lid on over low heat. For those who prefer rare meat, a whole piece of beef can be made into roast beef and sliced thin.
- Beef tenderloin: 200 g
3
Cut the cucumber into thin strips 3-4 cm long.
- Cucumbers: 1 piece
4
Chop the celery into small pieces
- Celery: 1 stem
5
Tear the salad into large leaves
- Frisee: 1 piece
6
Cut the red chili pepper into thin rings
- Red chili pepper: 1 piece
7
Mix the remaining soy and oyster sauce with olive oil and rice vinegar, stir vigorously, add chili pepper, and let it steep.
- Soy sauce: 100 ml
- Oyster sauce: 40 ml
- Olive oil: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Red chili pepper: 1 piece
8
Place the lettuce leaves on a plate with cucumber and celery, top with beef and drizzle with sauce, and garnish with cilantro and lime wedges.
- Frisee: 1 piece
- Cucumbers: 1 piece
- Celery: 1 stem
- Beef tenderloin: 200 g
- Cilantro: 1 sprig
- Lime: 1 piece
