Thai Beef Salad




Rating: 3.79 / 5.00 (237 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:





For the marinade:












For the salad:






Instructions:

For the Thai beef salad, mix all ingredients for the marinade and stir until the sugar has dissolved.

Let the rump steak marinade in the refrigerator for at least 2 hours.

Sear the steak in a pan with a little oil on both sides and cook at a slightly lower temperature until the desired doneness. Remove the meat from the pan and cut into strips.

Pour the marinade into the pan while it is still hot and let it reduce with a dash of vinegar, some water and the honey for a few minutes until a thick consistency is formed.

Clean, wash and grate the carrots, cut the red onion in half and slice into rings. Wash the baby spinach and dry it with a salad spinner.

Arrange the salad, drape beef strips on top and drizzle with sauce while it is still warm.

Sprinkle the Thai beef salad with sesame seeds and serve.

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