Description
A fresh, vibrant dish bursting with flavor, perfect for gatherings or quick weeknight meals.
Ingredients
Scale
- 1 lb beef sirloin, sliced thin
- 1 medium cucumber, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp honey or agave syrup
- 1 tbsp Sriracha sauce
Instructions
- Prepare the Beef: Slice the sirloin against the grain into thin strips. Heat a skillet over medium-high heat with a splash of oil. Sear the beef for about three minutes until browned. Let it rest.
- Chop Your Veggies: In a large bowl, combine cucumber, cherry tomatoes, and red onion. Toss gently to mix.
- Whip Up The Dressing: In a small bowl, whisk together fish sauce, lime juice, honey or agave syrup, and Sriracha until smooth.
- Combine It All: Add the cooled beef and chopped cilantro to the veggie bowl. Drizzle with dressing and toss to combine gently.
- Serve It Up: Plate the salad and garnish with extra cilantro if desired. Enjoy fresh!
Notes
- For added crunch, consider tossing in some chopped peanuts or sesame seeds.
- Swap out beef for grilled chicken or tofu for a delicious variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg