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🥗 Thai Beef and Cucumber Salad with Fresh Herbs

223 kcal · 30 min · 4 servings

Ingredients

• 500 g beef fillet steak
• 1 shallot
• 1 tbsp sesame oil
• 1 cucumber
• 1 spring onion
• 1 red chili pepper
• 4 handful mixed herbs (Thai basil, Thai mint, cilantro)
• 3 tbsp lime juice
• 2 tbsp fish sauce
• salt
• sugar

Instructions

1. 1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
2. 2. Heat a non-stick pan over medium heat without adding any extra fat.
3. 3. Sear the meat in the pan for 4 to 5 minutes, turning it over occasionally.
4. 4. Remove the meat from the pan and let it cool down briefly.
5. 5. Peel the shallot and chop it into very fine cubes.
6. 6. Heat sesame oil in a small pan and fry the shallot cubes until golden brown, stirring constantly.
7. 7. Remove the fried shallots from the pan and set them aside.
8. 8. Wash the cucumber thoroughly and cut it into small, bite-sized pieces.
9. 9. Wash the spring onions, trim the dry ends, and slice them lengthwise into thin strips.
10. 10. Rinse the chili, remove the seeds, and slice it into thin rings.
11. 11. Wash the Thai herbs, shake off excess water, and pick the leaves off the tough stems.
12. 12. Slice the cooled meat in half lengthwise.
13. 13. Slice the meat thinly across the grain.
14. 14. Place the beef strips, cucumber pieces, fried shallots, spring onions, and chili rings into a large bowl.
15. 15. Drizzle lime juice and fish sauce over the mixture.
16. 16. Season the salad with a pinch of salt and a little sugar.
17. 17. Toss all ingredients together well until they are evenly seasoned.
18. 18. Gently fold in the fresh herb leaves and serve the salad immediately.

Nutrition per serving

• kcal: 223
• Protein: 29 g · Fett/Fat: 8 g · Carbs: 8 g