Thai-Style Grilled Beef Salad with Rice

Make thai-style grilled beef salad with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Cucumber (Sliced thin on the diagonal.)
40 g Red onion (Sliced as thin as you can. It is eaten raw.)
60 g Little gem lettuce
2 tsp (10 g) Fish sauce
Juice of a whole lime Lime juice
1 red chilli, sliced Fresh red chilli
A handful, torn Fresh mint
A handful, torn Fresh coriander
1 tsp, about 4 g Sugar
Ingredient notes on the recipe page.

METHOD
1. Get a griddle pan or the grill as hot as it will go. Cook the steak for three minutes a side, then rest it for five.
2. Stir the fish sauce, lime juice, sugar and chilli together in a wide bowl until the sugar dissolves.
3. Slice the steak thinly across the grain and drop it into the dressing while still warm, along with the onion, cucumber and herbs. Toss well.
4. Pile onto the little gem leaves and serve the rice on the side for scooping.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/thai-beef-salad-sticky-rice-style

AI-generated images illustrating the recipe.

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