Spicy Thai Beef & Bell Pepper Salad

Very fast, incredibly tasty, original, without mayonnaise! Warm Thai salad with beef and bell pepper can be prepared in 30 minutes. This is an ideal dish to serve for any occasion, a holiday table, a family dinner. It is very aromatic, with a spicy note, filling and delicious!
cook time: 30 min
Miles Denholm
Spicy Thai Beef & Bell Pepper Salad

Nutrition Facts (per serving)

132
Calories
8g
Fat
5g
Carbs
10g
Protein

Ingredients (5 portions)

Basic:

Beef 400 g
Tomatoes 150 g
Peanut 30 g
bell pepper 1 pc
cucumbers 1 pc
Onion 1 pc
Chilli 1 pc
Mint 15 g
Green cilantro 15 g
Olive oil 1 tbsp
Ground black pepper to taste
Salt to taste

Refueling:

Lime juice 2 tbsp
Brown sugar 1 tbsp
Sesame oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a warm Thai salad with beef and bell pepper? First, prepare the necessary ingredients for the dressing. If you wish, you can additionally take 1 tbsp. l. fish sauce. You can replace lime juice with lemon juice.

Step 2

Step 2
In a bowl, combine sesame oil, lime juice and brown sugar. Beat everything thoroughly until smooth.

Step 3

Step 3
Now prepare the rest of the ingredients. This salad can be prepared with sesame seeds; I used peanuts. Wash the greens and dry. Remove the leaves from the mint and cilantro sprigs.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into strips.

Step 5

Step 5
Cut the tomatoes into not very large slices. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 6

Step 6
Cut the cucumber into half circles. If the cucumber has a thick skin and large, hard seeds, it is better to remove them.

Step 7

Step 7
Cut the red onion into strips.

Step 8

Step 8
Cut the chili pepper into slices and remove the seeds.

Step 9

Step 9
Coarsely chop the roasted peanuts with a knife. You can take already packaged roasted salted peanuts, or fry fresh ones in a dry frying pan.

Step 10

Step 10
Combine the prepared vegetables and herbs in a bowl and mix gently, being careful not to crush the tomatoes.

Step 11

Step 11
Now prepare the beef. It should be cooked last after the vegetables and dressing, because the salad should be served warm. Wash the beef and be sure to dry it with a paper towel, otherwise excess moisture will prevent it from frying — it will stew. If the piece is thick, cut it lengthwise into thinner pieces needed for steaks (1.5-2 cm thick). Brush the beef on all sides with olive oil, salt and pepper.

Step 12

Step 12
In a dry skillet over high heat, sear the beef steaks for 3 minutes on each side or longer, depending on desired doneness.

Step 13

Step 13
Transfer the beef steaks to a cutting board and let rest under foil for 5 minutes. During this time, the juices will be evenly distributed throughout the meat. Then cut the steaks into thin slices.

Step 14

Step 14
Place the vegetable mix on a dish, place slices of beef steak on top, sprinkle with chopped peanuts and pour over the dressing. Serve the salad immediately while the beef is warm. Bon appetit!

Additional rubrics

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