Homemade thai beef salad with a spicy vinaigrette!

The days are getting longer, the air is getting warmer and summer is approaching. With time comes the desire for a cool salad with a little more flavour than usual. This time we have chosen the Thai Beef Salad and packed in some spiciness. Discovered on a culinary trip through Asia and immediately brought home, this inspiration. Often a little crunch added by salted peanuts, as you know it from the market in Phuket. Now let yourself be inspired by our creation.

Zutaten

• Various types of lettuce to mix according to choice

• ½ avocado

• ½ mango

• 1 chilli

• 1 pepper

• 1 bunch coriander & mint & parsley

• 1 lemon

• 2 limes

• 2 garlic cloves

• 5 cherry tomatoes

• 25g sugar

• 100 ml mandarin juice

• 50 ml olive oil

• Fish

• 200g fillet of beef

• Sesame seeds

• salted Peanuts

Marinade meat:

• 50ml fish sauce

• 50ml miso

• 2 cloves garlic

• 1 bunch mint/ coriander/ parsley

• Squeeze ½ lemon
  

Vinaigrette:

• 1 paprika

• 1 chilli

• 1 lime squeeze

• 5g salt

• 25g sugar

• 50 ml fish sauce

• 30 ml olive oil

• 40 ml water

• 50 ml mandarin juice

Instructions

We start with the marinade for the meat. Put all the ingredients for the marinade in a pot or other container. Mix everything finely and put the meat in it. It is best to let it marinate for about 1 cm per hour. Of course, you can also finish it earlier.

The vinaigrette sounds very special at first, but it is not a complicated task. All the ingredients of the vinaigrette, except the mandarin juice, are brought to the boil and reduced slightly. Then the mandarin juice is added and everything is mixed into small pieces! That's it! The vinaigrette was so quick :)

The rest is also extremely simple. Cut all the desired salad ingredients into small pieces and combine them in a large bowl. Now mix everything with the vinaigrette. A little secret tip: add some sushi seasoning and it tastes much more rounded ;).

At the same time, fry the fillet briefly in a pan or grill and cut into slices. Finally, everything is arranged in the bowl and can be refined with sesame seeds and peanuts.

Resumé

After serving and tasting the dish, we were both amazed at how quick and simple it was. The dish was easy peasy and had a lot of zing. The certain spiciness and the lukewarm salad make your mouth water just reading about it. The slight spiciness is also harmoniously absorbed by the vinaigrette and relaxes the hunger pangs on hot days. Absolutely make it and feel free to comment on your ideas and other add ons.

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Can I use a different cut of beef?

Yes, sirloin or flank steak both work well, just make sure to slice it thinly against the grain after resting so it stays tender.

How spicy is this salad, and can I adjust it?

The heat comes mainly from the chili in the dressing, so you can easily reduce or increase the amount to your taste, or remove the seeds for a milder version.

Can I prep the dressing ahead of time?

Yes, the fish sauce and miso dressing keeps well in the fridge for up to 3 days in a sealed jar, just give it a good shake before using.