A vibrant and flavorful Thai-inspired salad featuring tender beef and fresh vegetables, perfect for a light yet satisfying meal.
Preheat your grill to medium-high heat.
Ensure the grill is hot before placing the beef to achieve a good sear.
Rub the beef with soy sauce and let it marinate for a few minutes.
Marinating briefly enhances the flavor without requiring extra time.
Grill the beef for about 4-5 minutes on each side, or until cooked to your liking.
Use a meat thermometer to check the doneness of the beef.
Let the beef rest for 10 minutes, then slice it thinly against the grain.
Resting the beef allows the juices to redistribute, keeping it tender.
Combine the sliced beef, red onion, cucumber, and red bell pepper in a mixing bowl.
Slice the vegetables thinly for a more even texture.
In a small bowl, mix lime juice, fish sauce, minced garlic, and sugar to make the dressing.
Adjust the sweetness and tanginess of the dressing to your preference.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid bruising the vegetables.
Arrange the salad on romaine lettuce leaves and serve.
Serve immediately for the freshest taste and best texture.
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