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Warm Thai salad with beef and bell pepper

Warm Thai Beef and Bell Pepper Salad

Super fast, wildly delicious, and mayo-free! This warm Thai beef and bell pepper salad comes together in 30 minutes. It's perfect for any occasion — a holiday spread or a family dinner — fragrant, with a zesty kick, hearty, and downright delicious!

Maria

Recipe author

Warm Thai salad with beef and bell pepper

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Composition / ingredients

Servings:

Beef (boneless)

400

Tomatoes (plum)

150

Peanuts (roasted)

Bell pepper (red)

Cucumber

Onion (red)

Chili pepper

Mint (4 sprigs)

Cilantro (4 sprigs)

Olive oil

Ground black pepper

Salt

Lime juice (juice of 1 lime)

Brown sugar

Sesame oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 35 % 8 g

Carbohydrates 22 % 5 g

132 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 30 min

Step 1:

How do you make a warm Thai beef and bell pepper salad? Start by gathering the ingredients for the dressing. If you like, add a tablespoon of fish sauce. You can use lemon juice in place of the lime juice.
Step 2:

In a bowl, combine the sesame oil, lime juice, and brown sugar. Whisk everything together until smooth.
Step 3:

Now prep the rest of the ingredients. Wash the herbs and pat them dry, then pluck the leaves off the mint and cilantro sprigs.
Step 4:

Core and seed the bell pepper and cut it into thin strips.
Step 5:

Cut the tomatoes into medium wedges. Choose tomatoes that are juicy but firm — soft ones don't hold their shape and will break down into mush as you slice and toss them, spoiling the look of the salad.
Step 6:

Cut the cucumber into half-moons. If it has thick skin and large tough seeds, it's best to remove them.
Step 7:

Cut the red onion into thin strips.
Step 8:

Slice the chili pepper into rounds and remove the seeds.
Step 9:

Coarsely chop the roasted peanuts with a knife. You can use pre-packaged roasted, salted peanuts, or toast raw ones in a dry skillet.
Step 10:

Combine the prepared vegetables and herbs in a bowl and toss gently, taking care not to crush the tomatoes.
Step 11:

Now cook the beef. Save it for last, after the vegetables and dressing, since the salad should be served warm. Rinse the beef and be sure to pat it dry with a paper towel — excess moisture will keep it from searing and it'll steam instead. If the piece is thick, cut it lengthwise into thinner steaks (about ¾ inch / 1.5–2 cm thick). Rub the beef all over with olive oil and season with salt and pepper.
Step 12:

In a dry skillet over high heat, sear the beef steaks for 3 minutes per side, or longer, depending on how well done you like them.
Step 13:

Transfer the steaks to a cutting board and let them rest under foil for 5 minutes so the juices redistribute through the meat. Then slice the steaks thinly.
Step 14:

Spread the vegetable mix on a platter, arrange the beef slices on top, scatter over the chopped peanuts, and drizzle with the dressing. Serve the salad right away, while the beef is still warm. Enjoy!

Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).