We love giving classics a Predator twist, and this Thai beef salad with venison is a perfect example. With tender venison steak, fresh herbs, crisp vegetables, and a tangy, refreshing dressing, this salad is perfect for a weeknight meal or a sunny evening. Light, flavorful, and surprisingly easy to make—try it yourself!
Number of persons: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
For the meat
4 tbsp vegetable peanut oil
For the dressing
4 tbsp lime juice
3 tbsp vegetable fish sauce
2 tbsp soy sauce
3 tbsp sesame oil
1 tsp brown sugar
2 cloves garlic, finely chopped
1 red chili pepper, finely chopped (optional)
For the salad
150 grams mixed salad mix
1 red onion, thinly sliced into half rings
2 tomatoes, quartered
1 cucumber, thinly sliced
4 grams fresh mint leaves, coarsely chopped
4 grams fresh coriander leaves, coarsely chopped
25 grams roasted peanuts, coarsely chopped
Preparation method
Making a dressing
In a bowl, combine the lime juice, fish sauce, soy sauce, sesame oil, brown sugar, garlic, and chili pepper. Set aside.
Frying the meat
Heat the peanut oil in a frying pan over high heat.
Cook the venison steaks for 2 minutes per side for medium-rare. Remove the meat from the pan and let it rest for 10 minutes, covered with aluminum foil.
Making salad
Arrange the mixed salad on a large serving platter. Top with the red onion, tomatoes, cucumber, mint, and cilantro.
Cut the venison steak into thin slices and place them on top of the salad.
Drizzle the dressing over the salad. Garnish with roasted peanuts and sesame seeds. Serve immediately.
Serve immediately and enjoy this refreshing and flavorful Thai venison salad!
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