Thai · Dinner
Thai Grilled Beef Salad Slices
Char-grilled beef sirloin sliced and tossed in a Thai-style yum neua salad with lime, fish sauce, toasted rice powder, shallot, and chili over greens, boosted with a soft-boiled egg and extra beef for a high-protein, fibre-rich plate finished with cucumber and cherry tomato.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
568Calories
58.3gProtein
26.8gFat
21.4gCarbs
8.1gSugar
5.3gFiber
2210mgSodium
437mgChol
8.9gSat Fat
1180mgPotassium
110mgCalcium
5.8mgIron
3.9mcgVitamin B12
28mgVitamin C
Goes well with
Singha Lager
local
Thai Iced Tea (Cha Yen)
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin dry with paper towels and rub with vegetable oil and salt.
2
Toast
Toast the dry jasmine rice in a small skillet over medium heat for 3–4 minutes, shaking often, until deep golden and fragrant, then grind to coarse powder.
3
Boil
Lower the egg into boiling water over high heat and cook for 6 minutes until jammy, then transfer to ice water.
4
Grill
Grill the beef sirloin on a hot griddle or outdoor grill for 3–4 minutes per side until charred and springy with pink centre.
5
Rest
Rest the grilled beef on a cutting board for 10 minutes so juices redistribute and the meat remains moist.
6
Build
Slice the rested beef thinly against the grain and toss in a bowl with lime juice, fish sauce, sugar, shallot, chili, mint, cilantro, and half the rice powder.
7
Plate
Arrange mixed greens on a plate, top with dressed beef slices, peel and halve the egg over the top, scatter cucumber and tomatoes, and finish with remaining rice powder.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g beef sirloin
- 22 eggs
- 2 tbsp2 tbsp jasmine rice, dry (for toasting into rice powder)
- 4 tbsp4 tbsp lime juice
- 4 tbsp4 tbsp fish sauce
- 22 small shallot
- 22 fresh red chili
- 2 oz56g mint leaves
- 2 oz56g cilantro leaves
- 2 tsp2 tsp sugar
- 4 cups120g mixed lettuce and arugula
- 11 cucumber
- 88 cherry tomatoes
- 2 tsp2 tsp vegetable oil
