| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 pound flap beef, at room temperature
- Butter or oil, for cooking
- 7 whole fresh Thai chiles or jalapeno chiles (to taste)
- 1 clove fresh garlic
- 3 tablespoons fresh lime juice
- 1 teaspoon shrimp paste
- 1 scallion, cut on the bias into 1 1/2-inch-long pieces
- 1/2 cucumber, thinly sliced
- 1/2 white onion, thinly sliced
- 1 medium ripe tomato, sliced
- 3 to 4 stems fresh cilantro
- 1/2 head iceberg lettuce, thinly sliced
Instructions
- In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Place the beef in a large bowl and rub with the mixture. Allow the beef to marinate for a couple minutes.
- Add butter or oil to a pan and place the pan over high heat. Cook the meat until the surface begins to caramelize, 4 minutes per side for medium-rare. Continue cooking until the meat reaches the desired doneness. Let the meat rest on a cutting board.
- Meanwhile, crush the chiles and garlic with a mortar and pestle. Then, in a large bowl, combine the crushed garlic and chiles, lime juice, shrimp paste, remaining tablespoon sugar and remaining tablespoon fish sauce and mix until well combined. Thinly slice the cooled beef and toss with the dressing. Add the scallions, cucumbers and onions and toss to combine. Add the tomatoes, tossing carefully so they don’t smash. Arrange the salad on a large plate, then top with the cilantro and serve with the lettuce either on the side or placed directly under the beef.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 248 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 83 mg |
| Sodium | 1064 mg |
Reviews
I love this salad. Especially the spices. You can add more or less depending on your taste buds. I also use cabbage with the lettuce. I like the crunch factor you get with cabbage ! I also make the sauce or dressing ahead of time so it makes it even faster to make. Also can sub chicken or pork for the protein !
Yumm !
Yumm !