Directions

1. Prepare the dressing by using a mortar & pestle-

   • Crush the cilantro stems, garlic, red chili, & sugar to release its juices.

   • Mix in the lime juice, sesame oil, and fish sauce.

   • Cover and keep aside.

2. Prepare the beef slices-

   • Place the beef slices into a bowl filled with 150 ml water to rehydrate the meat for 20 minutes. After a minute, drain the water. Then, pat dry and season with salt & pepper on both sides.

   • Heat a cast-iron pan on the stove over a high flame.

   • Drizzle the oil and wait until it is smoking hot.

   • Place the seasoned beef slices in a single layer. Sear each other until slightly browned and cooked to reach medium or medium-rare doneness.

   • Remove into a dish and cover loosely with a foil sheet to keep warm.

3. Prepare the Salad-

   • Spread the lettuce leaves in a salad dish to make a bed. Drizzle 1/3 of the dressing on top.

   • Now, transfer the cherry tomatoes, shallot, cucumber, cilantro, & mint leaves to a bowl. Cut the seared beef slices into thin strips and add to the bowl followed by the leftover dressing. Toss nicely.

   • Lay the veggie, herb, & meat mixture on top of the lettuce.

4. Finally, serve the Thai Beef Salad garnished with some roasted peanuts