Thai Steak Salad: Spicy Restaurant Style
A fantastic taste of Thailand that is easy and quick to prepare. It can be enjoyed as a main meal when served with jasmine or sticky rice steamed.
Ingredients
- 2 lb fillet or sirloin steak 8 oz per person
- 2 tablespoon black peppercorns crushed
- 1 teaspoon Five-Spice powder
- 4 oz beansprouts
- 3-4 shallots finely sliced – or 1 onion
- 1 in piece of ginger finely chopped*
- 1 red pepper deseeded and thinly sliced
Dressing
- 3 tablespoon Thai soy sauce
- 1-2 red chilies deseeded and sliced
- ½ stalk of lemon grass finely chopped
- 3 tablespoon peanut oil
- 1 tablespoon sesame oil
- 2 lime
Instructions
- Very lightly brush a little oil over the steak.
- Mix the ground peppercorns with the Five-Spice powder and press into both sides of the steak. Cook on a griddle pan for 2-3 minutes each side.
- Mix the beansprouts, half the ginger, the shallots and red pepper together, and distribute equally across the plates.
- Slice the beef into strips and arrange on the vegetables.
- To Make The Dressing
- Mix the remaining ginger, soy sauce, chilies, lemon grass, groundnut oil, and sesame oil.
- Drizzle with the dressing and serve, garnished with half a lime.
Notes
Ginger can be frozen into 1-inch pieces and then grated from frozen. It works just as well as when fresh, and convenient.
Don't overcook to keep vegetables crisp.
Nutrition
Calories: 500kcalCarbohydrates: 16gProtein: 54gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 892mgPotassium: 1135mgFiber: 4gSugar: 5gVitamin A: 1093IUVitamin C: 70mgCalcium: 121mgIron: 6mg
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