Spicy Thai beef salad. Beef. Lime. Chili. Mint. Cilantro. It all comes together in one big flavour bomb. Almost too much but it works. And it works well.
This is a great dish when you are craving bold summer tastes. Nice thing is, you can make this year round. If you can’t get to a grill, pan fry the steak. It will be just as good.
You can mix up the greens if you want. The only must have is mint. Other than that, use what you like. Spinach, mesclun, shredded napa cabbage. They all work. But no kale. This is a kale free zone.
spicy thai beef salad
Ingredients
- 10 oz beef sirloin - striploin or flank - try to get a cut you can slice against the grain.
- black pepper
- 2 Tbsp fresh lime juice
- 2 Tbsp fish sauce
- 1 tsp sugar
- 1 tsp toasted rice powder - see note, optional
- 3 cups total mixed fresh mint - cilantro, Thai basil and young arugula (roughly even amounts but up to you)
- 1/2 cup thinly sliced shallot
- 2 green onions - chopped
- 3-5 red chilies - thinly sliced. A combination of Thai and finger red chilies works nicely. The more Thai chilies, the spicier…
Instructions
- Heat your grill to medium high or Combine the lime juice, fish sauce, sugar and toasted rice powder in a small bowl. Set aside.
- Toss the mixed herbs/greens, shallot, green onions and red chilies in a bowl large enough to hold all the ingredients.
- Season the beef liberally with black pepper (I like butcher’s grind but go with what you like).
- Grill the beef to rare (125F) or medium rare (130F).
- Let the beef rest for 5 minutes. Slice against the grain.
- Toss the beef in a clean bowl with the lime/fish sauce dressing.
- Add the beef and any dressing to the bowl containing the salad and toss.
- Sprinkle with a bit more red chili if you like.
- Serve.
Notes
Nutrition
Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.
You don’t see hariyali chicken curry on many restaurant menus. That’s too bad really. So many Indian restaurants are stuck on the same formula.
15 dishes. Done over and over. Time to grow a bit. Time to step it up. This is a homestyle curry that’s adapted to the Indian restaurant technique. I’ll be doing more of these going forward. India has so much more to give.
This is Indian restaurant cooking. They don’t wear nice clothes when they cook. You shouldn’t either. It will splatter. It will stain. Be ready.
As always when cooking restaurant style prep is key. Make your curry base . If you want to push it make your mint coriander chutney from scratch.
Never heard of hariyali chicken curry? Time to get acquainted I think…
