Beef Vegetables and Salads

Thai Beef Salad

Thai Beef Salad
  • 1½ tbs fresh lime juice
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 rump steak
  • 2 medium tomatoes, chopped
  • 1 continental cucumber, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin slices
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 1 bunch fresh mint leaves, roughly chopped or torn
  • 1 bunch fresh coriander leaves
  • 1 bunch fresh Thai basil leaves, roughly chopped or torn
  • ⅓ cup toasted peanuts, coarsely chopped
  • 4 kaffir lime leaves, finely shredded
  1. Mix together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Marinate the steak with half of the sauce in the fridge, turning occasionally, for 2 hours.
  2. Preheat a grill or pan on high. Cook steak on for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
  3. Place the tomato, cucumber, onion, chilli, herbs, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.


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