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🥗 Spicy Thai Salad with Grilled Meat

300 kcal · 30 min · 4 servings

Ingredients

• 440 g Sirloin steak (2 Sirloin steaks)
• 7 tbsp Thai fish sauce
• pepper
• 2 tbsp Jasmine rice
• 1 Lime
• 2 Romaine lettuce hearts
• 400 g Salad cucumber (1 Salad cucumber)
• 150 g Cherry tomatoes
• 1 large red onion
• 1 Stalk Celery
• 1 tsp Rapeseed oil
• 2 Stalks Lemongrass
• 2 Garlic cloves
• 1 red chili pepper
• 3 Stems Thai basil
• 40 g Raw cane sugar (2 tbsp)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Place the meat in a shallow baking dish.
3. 3. Drizzle two tablespoons of fish sauce over the meat.
4. 4. Season the meat with black pepper.
5. 5. Let the meat marinate for 30 minutes.
6. 6. Put the rice into a small non-stick pan.
7. 7. Roast the rice until golden brown without adding fat.
8. 8. Transfer the roasted rice to a small plate.
9. 9. Let the rice cool down.
10. 10. Cut the lime in half.
11. 11. Squeeze the juice from the lime.
12. 12. Remove the tough stems from the romaine lettuce hearts.
13. 13. Wash the lettuce under running water.
14. 14. Spin the lettuce dry.
15. 15. Cut the lettuce into bite-sized pieces.
16. 16. Wash the cucumber thoroughly.
17. 17. Dry the cucumber with a cloth.
18. 18. Cut the cucumber in half lengthwise.
19. 19. Scoop out the seeds from the cucumber using a teaspoon.
20. 20. Slice the cucumber diagonally into pieces about one centimeter thick.
21. 21. Wash the cherry tomatoes.
22. 22. Let the tomatoes drain in a sieve.
23. 23. Cut the cherry tomatoes in half.
24. 24. Peel the onion.
25. 25. Cut the onion into thin wedges.
26. 26. Wash the celery.
27. 27. Remove tough fibers from the celery if necessary.
28. 28. Slice the celery diagonally into pieces about five millimeters thick.
29. 29. Place the lettuce leaves in a large bowl.
30. 30. Add the cucumber slices to the bowl.
31. 31. Add the tomato halves to the bowl.
32. 32. Add the onion wedges to the bowl.
33. 33. Add the celery to the bowl.
34. 34. Mix all ingredients in the bowl.
35. 35. Brush a grill pan with oil.
36. 36. Heat the grill pan.
37. 37. Take the meat out of the marinade.
38. 38. Pat the meat dry.
39. 39. Place the meat in the hot grill pan.
40. 40. Grill the meat for four to five minutes on the first side over medium heat.
41. 41. Turn the meat over.
42. 42. Grill the meat for another four to five minutes on the second side.
43. 43. Remove the outer leaves from the lemongrass.
44. 44. Finely chop the white inner part of the lemongrass.
45. 45. Peel the garlic.
46. 46. Remove the stems from the chili.
47. 47. Wash the chili.
48. 48. Cut the chili in half.
49. 49. Finely chop the chili.
50. 50. Finely chop the garlic.
51. 51. Take the meat out of the pan.
52. 52. Wrap the meat in aluminum foil.
53. 53. Let the meat rest for five minutes.
54. 54. Slice the meat into thin pieces.
55. 55. Wash the Thai basil.
56. 56. Shake the basil dry.
57. 57. Pluck the leaves from the stems.
58. 58. Cut the basil leaves into thin strips.
59. 59. Put the sugar into a small bowl.
60. 60. Add the remaining fish sauce to the bowl.
61. 61. Add two tablespoons of water to the bowl.
62. 62. Add the lime juice to the bowl.
63. 63. Whisk the ingredients for the dressing.
64. 64. Stir the chopped lemongrass into the dressing.
65. 65. Stir the garlic into the dressing.
66. 66. Stir the chili into the dressing.
67. 67. Arrange the salad on plates.
68. 68. Place the meat slices on the salad.
69. 69. Drizzle the salad with the dressing.
70. 70. Sprinkle the roasted rice over the salad.
71. 71. Sprinkle the Thai basil over the salad.
72. 72. Serve the salad immediately.

Nutrition per serving

• kcal: 300
• Protein: 36 g · Fett/Fat: 6 g · Carbs: 23 g