Thai Waterfall Beef Salad
A feast of flavor - grilled sirloin over a fresh salad with a tangy fish-sauce and lime dressing, finished with toasted ground sticky rice.
Ingredients
| 1-2 | Sirloin steaks | |
| 2 tbsp | 30 ml | Oyster sauce (marinade) |
| 2 tbsp | 30 ml | Soy sauce (marinade) |
| 1 tbsp | 15 ml | Lime juice (marinade) |
| 2 tbsp | 30 ml | Brown sugar (marinade) |
| 6 cups | 1.4 l | Salad greens |
| 1 cup | 240 ml | Bean sprouts |
| 1 handful | Mint (or basil), lightly chopped | |
| 1 cup | 240 ml | Fresh coriander |
| 1 cup | 240 ml | Fresh papaya, cubed |
| 1 cup | 240 ml | Cherry tomatoes |
| 1-2 tbsp | 15–30 ml | Fish sauce (dressing) |
| 3 tbsp | 45 ml | Lime juice (dressing) |
| 1 1/2 tbsp | 23 ml | Soy sauce (dressing) |
| 1/2 tsp | 2.5 ml | Cayenne pepper |
| 1 tsp | 5 ml | Brown sugar (dressing) |
| 2 tbsp | 30 ml | Toasted ground sticky rice (or ground peanuts) |
Instructions
- Mix the marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning the meat to coat. Set in the refrigerator to marinate.
- For the ground sticky rice (instead of peanuts): Place 2 tbsp uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove the rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestle and mortar.
- Combine all the dressing ingredients together in a cup or mixing bowl, stirring until the sugar dissolves (adjust the fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
- Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
- If oven-broiling the steak: Set the oven to broil. Place the steak on a broiling pan or on a foil or parchment-lined baking sheet. Place in the oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until well done on the outside but still pink on the inside.
- While the steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty.
- When ready to serve, portion the salad onto plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy!