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IP Thai Beef Salad

Prep time: 20 mins Cook time: 5 mins Total time: 25 mins


IP Thai Beef Salad

Grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe.


This recipe is modified for IP phase 1-3 (All credit to Original Recipe by: Nagi | RecipeTin Eats)

Serves: 1 full IP supper meal (protein+veggies)




 

Ingredients

Dressing:

¼ to ½ tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste)

2 garlic cloves 1 tbsp cilantro/coriander stems, chopped

Pinch of salt

2 tsp splenda

2 tbsp fish sauce

3 tbsp lime juice

1 tbsp grape seed oil


Salad:

8 oz beef sirloin at room temperature

½ tbsp olive oil

Salt and pepper

2 cups mixed lettuce leaves

¼ cup cherry tomatoes, halved

¼ small red onion (spanish onion), very finely sliced

½ cucumber, cut horizontally then cut into slices (about ⅓ cup)

¼ cup cilantro/coriander leaves, lightly packed

¼ cup mint leaves, lightly packed


Garnish:

1 tbsp peanuts, roughly chopped (omit on phase 1)

Extra cilantro/coriander and mint leaves


Instructions

-Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.

-Grind until a smooth paste forms.

-Add the remaining Dressing ingredients. Adjust splenda, lime juice and fish sauce to taste. Set aside.

-Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.

-Preheat a skillet over high heat until screaming hot and smoking.

-Cook the beef to your liking- I like mine rare for this salad.

-Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

-Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.

-Pour over Dressing and toss gently.

-Pile the salad onto a plate. Sprinkle with peanuts (omit this on phase 1) and garnish with extra cilantro/coriander and mint leaves if using.

 

Notes

1. On a screaming hot skillet or BBQ, I cook a 2cm / ⅘" thick steak (at room temperature) for 2 minutes on each side for rare, or 2 minutes 30 seconds on each side for medium rare or 3 minutes on each side for medium. My biggest fear is overcooking an expensive piece of beef. Remember: the steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can't UNCOOK steak!


2. Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibers are going in one direction. Turn the steak so the fibers are going left to right directly in front of you. Then cut across the fibers - i.e. 90 degrees perpendicular to the direction of the fibers.



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