Thai Grilled Beef Salad Recipe by Chef Ian Kittichai
Ingredients
- 20 grams coriander roots
- 1 teaspoon black peppercorns
- 40 grams garlic
- 30 grams oyster sauce
- 1 tablespoon vegetable oil
- 200 grams beef tenderloin
- 70 grams cucumber (cut lengthwise into 3-inch strips)
- 70 grams cherry tomato (halved)
- 70 milliliters red seafood dipping sauce (see below)
- 50 grams onion (sliced)
- 2 red finger chili (thinly sliced)
- 30 grams celery (diagonally thinly sliced)
- 20 grams garlic
- 25 grams coriander roots
- 30 grams red finger chili (deseeded)
- 22 grams red bird’s eye chili
- 100 milliliters fish sauce
- 100 milliliters lime juice
- 30 grams palm sugar
For the salad
For red seafood dipping sauce
Instructions
Pulverize the garlic, black pepper, and coriander roots until smooth. Rub the beef with the mixture after stirring in the oil and oyster sauce. Overnight marinate.
Let tomatoes and cucumbers soak in the seafood dressing for 30 minutes.
In a large nonstick frying pan, heat the oil, then grill the sirloins on both sides to the desired degree of doneness. Slice thinly after resting for five minutes on a wire rack.
Arrange tomato slices, cucumber slices, and slices of grilled meat on top of each platter.
Drizzle red seafood dipping sauce over the dish and garnish with celery, onion, and red finger chili. Serve
Put all the ingredients for the dipping sauce in a blender. Blend them until smooth.
Make salad
Make dipping sauce
thai grilled beef salad