Zesty Thai Salad with Beef
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This salad is a perfect fit if you need to use the beef leftover, but of course, if you’re using a fresh one, it’ll be just as good.
Blender or mortar (not necessarily)
leftover, if you’re planning to use raw one, read the recipe how to cook it
(or anyone else you like/can afford)
(small, the red or white one)
a bundle of parsley
a handful of peanuts
twigs of fresh mint
cloves of garlic
Nothing special, we’ve taken 2 cloves of garlic, finely chopped parsley/cilantro stalks, and the right amount of chili pepper (¼ – 1). Put to the blander or mortar.
After you shredded add the rest ingredients for dressing: 2 tsp of sugar, 2 tbsp of fish sauce, 3 tbsp of lime juice, 1 tbsp of olive oil, and pepper. Taste, salt, if needed.
Wash iceberg (100-150 g). Cut off the hard part from the leaves and throw away. The remaining leaves roll and chop into 1-2 cm pieces. Dry them.
Cut half of a cucumber into 0,5 cm slices, ¼ of onion into half rings, and 5-6 cherry tomatoes in half.
Slice 250 g of beef into less than 1 cm pieces.
A handful of peanuts fry for a couple of minutes.
Put a salad leaves on a suitable plate and place vegetables on top. Add beef slices and peanuts. Put mint (2 twigs) and parsley/cilantro leaves on top.
Dress a salad.
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Zesty Thai Salad with Beef https://bayevskitchen.com/zesty-thai-salad-beef/ May 27, 2020