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Epicurious

Thai Beef Salad

Recipe information

  • Yield

    serves 6

Ingredients

6 tablespoons fresh lime juice (about 3 limes)
2 1/2 tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 Kirby cucumbers, peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1 1/2 pounds)
1/2 teaspoon coarse salt
Freshly ground pepper
1/2 cup unsalted peanuts, coarsely chopped (about 2 1/2 ounces)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

    Step 2

    Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.

    Step 3

    Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices.

    Step 4

    Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

  2. Fit to eat recipe

    Step 5

    (Per serving)

    Step 6

    Calories: 382

    Step 7

    Fat: 26g

    Step 8

    Cholesterol: 63mg

    Step 9

    Carbohydrate: 12g

    Step 10

    Sodium: 712mg

    Step 11

    Protein: 26g

    Step 12

    Fiber: 3g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladThaiSoutheast AsianAsianLimeCitrusFruitThai ChileChileVegetableCilantroHerbs & SpicesMintScallionOnionRoot VegetableShallotCucumberArugulaLeafy GreensSteakBeefMeatPeanutNutSideStarterDinnerBrunchKetoDairy FreeEasyQuickOven BakeCookbooks
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