Nigella Hot And Sour Beef Salad

This delicious hot and sour beef salad is fresh, tangy, and packed with flavor. Tender steak is combined with crisp lettuce, a zesty dressing, and a touch of fresh herbs. Perfect for a quick and satisfying meal!

Ingredients Needed:

• 1 lettuce (enough to cover a serving dish)
• 1 x approx 250 grams steak
• 2 tablespoons Thai fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 teaspoon white sugar
• 1 spring onion (finely sliced)
• 1 red chili (deseeded and finely chopped (or 2 depending on taste))
• 1 handful roughly chopped fresh mint or fresh coriander

How To Make Hot and Sour Beef Salad?

1. Prepare the Lettuce: Cover your serving dish with lettuce leaves and set it aside.
2. Cook the Steak: Heat a griddle or frying pan. Cook the steak to your preferred doneness (rare is best for this dish). Once cooked, wrap the steak in foil to rest for a few minutes.
3. Make the Dressing: In a bowl, mix the fish sauce, lime juice, sugar, chopped chili, and sliced spring onion. Pour any juices from the foil-wrapped steak into the bowl.
4. Slice the Steak: Thinly slice the steak and add the slices to the bowl with the dressing. Let the steak sit in the dressing for a minute to absorb the flavors.
5. Assemble the Salad: Arrange the steak slices on top of the lettuce, pour over the dressing, and sprinkle with fresh mint or coriander. Serve immediately!

Recipe Tips:

• Choose Fresh Ingredients: Use fresh mint or coriander and crisp lettuce for the best flavor and texture. Fresh herbs make a huge difference in the final taste of the salad.
• Cook Steak Perfectly: For the best results, cook the steak to rare or medium-rare. This keeps it tender and juicy, making it perfect for this salad.
• Let the Steak Rest: Always wrap the steak in foil and let it rest for a few minutes after cooking. This locks in the juices and makes the meat easier to slice.
• Balance the Dressing: Taste the dressing before adding it to the salad. Adjust the lime juice, fish sauce, or sugar to get the perfect balance of sour, salty, and sweet.
• Slice Steak Thinly: Slice the steak very thinly against the grain. This ensures tender bites and allows the meat to absorb the dressing better.

How To Store Leftovers?

Let the leftover Hot and Sour Beef Salad cool to room temperature. Transfer the salad to an airtight container and refrigerate for up to 2 days.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 500mg
• Potassium: 300mg
• Total Carbohydrate: 6g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 22g

Try More Nigella  Lawson Recipes:

• Nigella Hot Cross Buns ​Recipe
• Nigella Beef And Aubergine Fatteh
• Nigella Feta Watermelon Salad