Recipes

Recipes

Thai beef salad

/5

Easy

May 5, 2022

Serves

6-8

May 5, 2022

Prep Time: 15 min Cooking time 10 mine time Total Time: 25 minutes

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and beef steak.

Ingredients

Thai beef salad

1 1/2 tbsp fresh lime juice
1 garlic clove, crushed
1 tbsp brown sugar
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 (about 680g) beef rump steak
300g cherry tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil
55g (1/3 cup) toasted peanuts, coarsely chopped
4 lime leaves, finely shredded

Method

1
Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and brown sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2
Preheat a barbecue grill or pan on high. Cook steak on grill 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, mint, coriander, basil, 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. Divide salad among bowls and serve immediately.

Cooking Tips

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© CAPTAIN CHEF® 2021 All Rights Reserved

+974 4426 7350 | +974 6661 2332

© CAPTAIN CHEF® 2021 All Rights Reserved