Spicy Thai Beef Salad with Peanut Lime Dressing

This vibrant Thai beef salad combines marinated flank steak with crisp vegetables and fresh herbs, all topped with a zesty peanut lime dressing. The tender beef, balanced by the crunch of red bell peppers, cucumber, and carrots, creates a delightful texture. Chili pepper heat adds a gentle kick, while lime’s tang and peanut butter’s creaminess unite for a delicious experience. Ideal for lovers of Thai cuisine or those exploring new tastes, this salad is bound to become a flavorful favorite.

Ingredients

• 1 lb flank steak, thinly sliced
• 1 whole red bell pepper, thinly sliced
• 1 whole cucumber, thinly sliced
• 2 whole carrots, julienned
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• 1/2 cup creamy peanut butter
• 1/4 cup lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil

Instructions

1. Combine soy sauce, honey, sriracha, lime juice, garlic, and ginger in a bowl and mix well.
2. Add the sliced flank steak to the marinade and let it rest for at least 30 minutes.
3. Heat the vegetable oil in a skillet over high heat until shimmering.
4. Place the marinated steak in the skillet and sear for 2 to 3 minutes per side, or until cooked to your preference.
5. Remove from heat and allow the steak to rest for 5 minutes before slicing thinly against the grain.
6. In a large bowl, combine the sliced steak, bell pepper, cucumber, carrots, cilantro, mint, and peanuts.
7. Mix peanut butter, lime juice, and a small amount of water in a separate bowl to create a smooth dressing.
8. Pour the dressing over the salad and gently toss until all ingredients are coated.
9. Serve the salad immediately.

Keywords: Dinner, Beef, Peanut, Refreshing, Flavorful

Spice Rack: Soy Sauce, Sriracha, Garlic, Ginger

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