Thai · salad

Spicy Beef Salad

Spicy Beef Salad reads umami 7.3, funk & ferment 6.4 and salinity 6.3 on Palate's 0–10 flavor X-ray — a Thai salad, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 2.9 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.3 · Funk & Ferment 6.4 · Salinity 6.3 · Marine & Briny 5.1 · Sweetness 3.7 · Allium 3.4 · Richness 2.9 · Citrus 2.7 · Sourness 2.7 · Herbaceous 2.4 · Heat 2.3 · Warm Spice 1.8 · Fruity 1.5 · Floral 1.5 · Bitterness 0.7 · Earthy 0.6

What's in it (17)

• 1 large tomatoes, cut into thin wedges
• 1 large sweet onion, cut in half and thinly sliced
• 1 cucumber, diced
• 2 green onions, chopped
• 1 lb flank steak
• 1 12 teaspoons salt, divided
• 2 teaspoons ground coriander, divided
• 2 small fresh Thai peppers or 2 small serrano peppers
• 1 stalk lemongrass, coarsely chopped
• 2 cloves garlic
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon rice wine vinegar
• 14 cup fish sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• mixed greens
• sliced green onion (to garnish)

Time & effort: about 35 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 46.6 kcal, 5.4 g protein, 1.2 g fat, 3.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Combine tomato, onion, cucumber and chopped green onions.
2. Set aside.
3. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
4. Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, fish sauce, vegetable oil, and sugar in a food processor until smooth.
5. Chill dressing for 1 hour.
6. Grill steak, covered with grill lid, over medium-high heat (350-400F) for 6 minutes on each side or to desired degree of doneness.
7. Let stand 5 minutes.
8. Thinly slice steak.
9. To serve, place steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.
10. Serve over salad greens; garnish with sliced green onions, if desired.

Dishes with a similar flavor shape

• Vietnamese Style Shu Mai — Vietnamese
• Gaeng Som (Sour Orange Curry) — Thai
• Jeow Bong (Luang Prabang Chilli Relish with Buffalo Skin) — Lao
• Grilled Pork Banh Mi Bowls — Vietnamese
• Drunken Noodles with Shrimp — Thai

Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.