This straight-shooting Thai beef salad is assembled in a flash with fresh and fiery flavours, leaving you with no questions about its status as a classic. Tender, juicy steak, aromatic herbs, tangy tomatoes and a sweet-and-sour dressing work together to deliver vibrancy right where it belongs – your palate.
Drizzle beef with vegetable oil and season with salt and pepper.
Thinly slice chilli. Peel and finely grate ginger. Place chilli and ginger in a bowl with sesame oil. Squeeze in lime juice. Add fish sauce, 2 teaspoons warm water and sugar and stir to combine. Set aside.
Thinly slice eschalot and roughly tear coriander and mint leaves.
Halve cherry tomatoes. Roughly chop cucumber.
Heat a frypan over medium-high heat. Add beef and cook for 4–5 minutes each side for medium-rare or until cooked to your liking. Wrap in foil and rest for 5 minutes before thinly slicing.
Place beef, cucumber, tomato, coriander, mint, eschalot and dressing in a large bowl and toss to combine. Divide between plates and top with crispy shallots to serve.