Beef Vegetables and Salads

Persimmon Thai Beef Salad

Persimmon Thai Beef Salad
  • 250gms fillet steak, trimmed
  • ·1 persimmon, peeled and julienned
  • ·1 cup coriander leaves
  • ·1 cup mint leaves
  • ·1/2 cup (Thai) basil leaves
  • ·2 shallots, finely sliced
  • ·1 long red chilli, seeded and shredded
  • Dressing
  • ·1 clove garlic, crushed
  • ·1 teaspoon caster sugar
  • ·3 tablespoons fresh lime juice
  • ·2 tablespoons fish sauce
  1. ·Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.
  2. ·In a large bowl gently toss all salad ingredients.
  3. ·To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
  4. ·Combine beef with salad, drizzle with dressing and serve immediately.
  5. Serves 2
Recipe courtesy of Fresh Australian Persimmons


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