Sometimes I crave for a salad that is satisfying and filling but without having lettuce or any leafy greens. Something that has full of flavors and still consistent enough so that I don’t feel like I’m on a diet. This Asian (Thai / Vietnamese) inspired salad recipe is easy to make with a bit of prep and will sure satisfy all your taste buds!
Have you ever bought Chinese roasted duck? Well if you have left overs just chop it up and use it instead of the beef. Those are my favorite two proteins for this salad.
Instead of using beef, you can use left over roasted chicken, roasted duck or even pan fry some pork. You can also make it vegetarian if you add more vegetables and marinate firm tofu.
- Prep Time :25 minutes
- Cook Time :10 minutes
- Yield : 2
- Salad Dressing
- Lime Juice - 2 TBSP
- Brown Sugar - 1 1/2 TBSP
- Fish Sauce - 1 1/2 TBSP
- Small Red Chilies (with seeds) - 1
- Juice of a lime - 1/2
- Dark Soya Sauce - 1 TBSP
- Brown sugar - 1 TBSP
- Oyster sauce - 1 TBSP
- Canola Oil - 1 TBSP
- Garlic - 1 clove
- Skirt steak or Flank steak - 500-700g
- For Salad
- Cucumbers - 4 small
- Carrots - 3 small
- Red onion - 1/2
- Mint leaves - 10
- Cilantro - 1/2 cup
- Roasted peanuts - 1/4 cup chopped
Marinate the beef, for at least 2 hours. Bring it to room temperature before cooking.
Thinly cut the onions, cucumbers, and carrots. You can use a peeler for the carrots, put it in ice water until ready to use.
Roughly chop the mint and cilantro. Add one small chilli if you like it spicy.
Cook the beef until medium rare, 6-8 minutes depending on the size. Let the beef rest for 5-10 minutes before slicing.
Mix the ingredients for the salad dressing and put all the vegetables and beef in a large bowl. Mix well. Garnish with roasted peanuts. Enjoy!