Thai Salad with Steak

This nutritious salad is made up of ingredients commonly found in Thai cuisine – lime juice, chili peppers, mint, peanuts, and bean sprouts. Since the salad is quite satisfying, the last two ingredients can, in the absence of, be excluded.

Cook: 40 mins

Servings: 4

Ingredients

• Fresh lime juice – 0.25 cups
• Soy sauce – 1 tbsp
• Sugar – 1 tbsp
• Red pepper – 0.25-0.5 teaspoon.
• Vegetable oil – 3 tbsp
• Entrecote (200 g each, about 2 cm thick) – 2 pcs.
• Salt pepper
• Medium carrots – 3-4 pcs.
• Lettuce – 1 head of cabbage
• Fresh mint leaves – 0.5 cups
• Fresh bean sprouts (preferably) – 1 cup
• Salted peanuts, chopped (preferably) – 0.3 cups

Directions

1. Combine lime juice, soy sauce, sugar, red pepper, and vegetable oil for the marinade. Season well with salt, pepper and season with a quarter of the cooked marinade. Leave it on for 30 minutes.
2. Fry the entrecote in a frying pan, over medium heat, turning once (3 minutes on each side – the degree of roast “with blood”, 4-5 minutes – until medium-rare, in total – no more than 10-12 minutes). Remove the meat from the pan, cover with foil and leave for 5-10 minutes. Slice the entrecote across the grain and then in half more. Place the meat in a bowl and toss in the remaining marinade.
3. Slice the carrots into thin strips using a paring knife. Add carrots, striped lettuce, and mint to the meat. Stir. Divide the salad into four servings. Sprinkle with nuts and bean sprouts (if possible and desired).

Enjoy your meal!