Thai Beef Salad with Carrot and Cucumber Ribbons, served over Jasmine Rice
30 min
Seared beef strips tossed with a lime-fish sauce dressing, fresh vegetables and herbs, served over jasmine rice.
| prepWash and dry all produce | ||
| prepBring 1⅓ cups / 320 ml salted water to a boil in a medium pot | ||
| 170 g jasmine rice | Cook rice, 12–14 min | Toss beef into salad, plate over rice |
| 1 tbsp brown sugar | Whisk dressing, add vegetables & herbs | |
| 2 tsp fish sauce | ||
| 1 lime, zested and juiced | ||
| 1 tbsp chili-garlic sauce | ||
| 56 g red onion, thinly sliced | ||
| 10 g cilantro, roughly chopped | ||
| 2 tomatoes, cut into ½-inch wedges | ||
| 1 mini cucumber, peeled into ribbons | ||
| 1 carrot, peeled into ribbons | ||
| 285 g beef strips | Sear beef strips, 1–2 min per side, in batches | |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.