Thai Beef Salad

🔥 Prep

• Slice the 200 g beef steak against the grain into thin strips and pat dry.
• Dice 0.5 cup cucumber into half‑inch cubes.
• Dice 0.5 cup tomato into similar sized pieces.
• Roughly chop 0.25 cup fresh mint leaves.
• In a small bowl, combine 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, and 1 tsp chili; stir until sugar dissolves to make the dressing.

🔥 Cook

• 1. Preheat a grill pan or skillet over medium-high heat and lightly oil the surface.
• 2. Add the beef strips in a single layer and sear for 2‑3 minutes per side, or until nicely browned but still pink inside.
• 3. Transfer the cooked beef to a cutting board and let it rest for 5 minutes before slicing into bite‑size pieces.
• 4. While the beef rests, place the diced cucumber, tomato, and chopped mint in a large mixing bowl.
• 5. Pour the prepared dressing over the vegetables and toss to coat evenly.
• 6. Add the rested beef to the bowl and toss gently to combine, ensuring the meat is coated with the zesty dressing.

🔥 Serve

• Transfer the Thai beef salad to a serving platter or shallow bowl and garnish with extra mint leaves and a lime wedge.
• Enjoy immediately while the beef is warm, optionally alongside steamed jasmine rice or sticky rice for a more filling meal.
• Pair with a light Thai iced tea or sparkling water with a squeeze of lime.