Thai salad with steak
4 servings
30 minutes
Thai salad with steak is a harmony of flavors and aromas born in the heart of Thai cuisine. This salad combines tender beef tenderloin sautéed in fragrant lemongrass oil with the freshness of herbs, cherry tomatoes, and red onion. The dressing made from garlic, chili pepper, lime juice, fish sauce, and brown sugar adds a spicy, sweet-salty, and tangy note to the dish. The contrast of textures—crunchy lemongrass and soft meat—delights gourmets. Historically, Thai cuisine is renowned for its ability to balance spices and fresh ingredients, turning ordinary products into culinary masterpieces. This salad is perfect for a light dinner or festive table, impressing guests with its rich flavor and exotic touch.
1
Mix vegetable oil with lemongrass. Remove the tough leaves, only the lower 10 cm is needed, and finely slice into rings. Place a small pan over medium heat. Fry the mixture until the lemongrass becomes golden and crispy. Strain through a sieve, pour the oil into a small saucepan, and place the lemongrass on a plate lined with paper towels, then salt it. Set aside.
- Vegetable oil: 0.5 glass
- Lemongrass: 1 bunch
- Salt: to taste
2
Rub the beef with salt and pepper. Pour 2 teaspoons of oil into a large pan, which was used to fry lemongrass. Heat the oil. Sear the tenderloin, turning it frequently. Place the cooked tenderloin on a cutting board and set aside.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 0.5 glass
- Beef: 2 pieces
3
Mix the chopped garlic, dry pepper, and chili pepper in a mortar and grind. It should form a uniform paste. Add sugar, fish sauce, and lemon juice. Stir until the sugar dissolves. Taste the dressing and add sugar or sauce to your liking. The dressing should be spicy, sweet, salty, and tangy.
- Garlic: 3 cloves
- Dried red chili: 2 teaspoons
- Chili pepper: 1 piece
- Brown sugar: 1 tablespoon
- Fish sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Brown sugar: 1 tablespoon
- Fish sauce: 1 tablespoon
- Lime juice: 1 tablespoon
4
Thinly slice the beef tenderloin across the grain and place it in a large bowl with the juice. Add fried lemongrass, cherry tomatoes, thinly sliced onion, mint, basil and mix. Serve immediately. Enjoy your meal!
- Beef: 2 pieces
- Lemongrass: 1 bunch
- Cherry tomatoes: 400 g
- Red onion: 0.5 head
- Mint leaves: 70 g
- Basil leaves: 1 glass
