Ingredients

16 oz beef steak (sirloin, ribeye, or flank)

2 tbsp vegetable oil (divided)

0.5 tsp salt

0.5 tsp black pepper

5 cups mixed lettuce leaves

20 cherry tomatoes, halved

1 small red onion, thinly sliced

1 long cucumber, thinly sliced

0.5 cup fresh coriander leaves

0.5 cup fresh mint leaves

0.5 tbsp finely chopped red chili

0.5 tbsp minced garlic

2 tbsp chopped coriander

4.5 tsp sugar

4 tbsp fish sauce

5 tbsp lime juice

1 tbsp vegetable oil

1 tbsp sesame oil

2 pinches salt

1 tbsp chopped mint

0.5 cup roasted unsalted peanuts or cashews

Instructions

Step 1: Season the beef steak with 0.5 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat.

Step 2: Sear the steak for 3–4 minutes on each side or until cooked to your preferred doneness. Remove from heat and let it rest for 10–15 minutes.

Step 3: While the steak rests, prepare the dressing by mixing sugar, fish sauce, lime juice, minced garlic, chopped coriander, chili, vegetable oil, sesame oil, and 2 pinches of salt in a bowl.

Step 4: Thinly slice the rested steak against the grain. In a large bowl, combine mixed lettuce, cherry tomatoes, red onion, cucumber, coriander leaves, and mint leaves.

Step 5: Toss the salad ingredients with the dressing. Add the sliced steak and gently mix to combine all flavors.

Step 6: Sprinkle chopped mint and roasted peanuts or cashews on top before serving.

Tips & Variations

Chill the steak for 10–15 minutes before slicing to achieve ultra-thin, restaurant-style pieces.

Always slice against the grain to keep the beef tender and easy to chew.

Taste the dressing before serving; if too salty, add a squeeze of lime; if too sour, add a pinch more sugar.

Make the dressing ahead of time and store in the fridge for up to 3 days to deepen the flavors.

For a spicier salad, increase the amount of chopped red chili or add sliced fresh chili peppers.

Storage

Store leftover salad components separately in airtight containers to maintain freshness. The dressing can be refrigerated for up to 3 days. Reheat beef gently if desired, but for best texture, enjoy the salad freshly assembled. Avoid storing the tossed salad for long, as lettuce and fresh herbs may wilt.

FAQs

Can I use a different type of meat for this salad?

Yes, chicken or pork can be substituted, though beef is traditional. Cook the meat thoroughly before slicing and assembling the salad.

What can I use if I don’t have fish sauce?

You can use soy sauce or tamari as a vegetarian alternative, though the flavor will be milder and less authentic. Adjust the quantity to taste.