Name: Warm Thai Beef Salad with Fresh Herbs, Tomato, Cucumber & Peanuts
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 2 small bunches cilantro; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 3 small pkgs grape tomatoes; 3 limes; ½ cup peanuts, roasted unsalted; ½ medium red onion; 1 ½ (142 g) pkg spring mix (mixed greens); 1.02 kg striploin (New York strip) steak; black pepper; brown sugar; crushed red pepper; fish sauce; salt; soy sauce; toasted sesame oil

Warm Thai Beef Salad with Fresh Herbs, Tomato, Cucumber & PeanutsWarm Thai Beef Salad with Fresh Herbs, Tomato, Cucumber & Peanuts — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

2 small bunches cilantro

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

3 small pkgs grape tomatoes

3 limes

½ cup peanuts, roasted unsalted

½ medium red onion

1 ½ (142 g) pkg spring mix (mixed greens)

1.02 kg striploin (New York strip) steak

black pepper

brown sugar

crushed red pepper

fish sauce

salt

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel and mince garlic; place in a large bowl.

Juice limes into the bowl with the garlic. Add oil, sugar, fish sauce, soy sauce, crushed red pepper, and black pepper; whisk to combine the dressing.

Peel, halve, and thinly slice onion into half-moons. Add to the bowl with the dressing, toss to combine, and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the pan is hot, coat with oil; working in batches if necessary, add steak to the pan and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and let rest for 5 minutes.

Meanwhile, trim and halve cucumbers lengthwise, then thinly slice crosswise into half-moons; halve tomatoes. Add both to the bowl with the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl and set aside.

Roughly chop peanuts.

Right before serving, thinly slice steak against the grain. Add to the bowl with the dressing, along with mixed greens, and toss to combine the salad.

To serve, divide salad between plates or bowls and sprinkle with peanuts. Enjoy!

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