Thai Beef Salad

Thai Beef Salad

I love this Thai Beef Salad! You can grill the steak and slice it thinly before serving it on a bed dressed with salad greens.

The freshness of the herbs is what makes this salad taste so good.

Ingredients

• 600g Rump steak or scotch fillet
• 2 garlics – crushed
• 1 long red chilli – seeded and diced
• 1 Tbs lemongrass – finely chopped
• 2 kaffir lime leaves – finely shredded
• 1 Tbs Fish sauce
• 1 cup Fresh lemon juice
• 2 Tbs Caster sugar
• 1 small red onion – finely diced
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 Lebanese cucumbers – halved, seeded, sliced
• 1 cup snowpea sprouts – cut to 3cm lengths
• 1 rice noodles (optional)

Step 1

Preheat oven to 180°C.

Step 2

Heat the pan over medium heat, add oil and brown meat all over.

Step 3

Place beef in pan in the oven (uncovered), roast for 25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast or 50°C for a steak cooked using the Frypan.

Step 4

Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.

Step 5

Slice beef very thinly and set aside while you make the dressing.

Step 6

Place all dressing ingredients in a screw top jar and shake well to combine.

Step 7

Place combined salad ingredients on a serving platter and top with beef slices.

Thai Beef Salad

I love this Thai Beef Salad! You can grill the steak and slice it thinly before serving it on a bed dressed with salad greens.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Salad

Ingredients Method

Ingredients

  

• 600 g Rump steak or scotch fillet
• 2 garlics (crushed)
• 1 long red chilli  (seeded and diced)
• Tbs  lemongrass (finely chopped)
• 2  kaffir lime leaves (finely chopped)
• 1 Tbs  Fish sauce
• 1 cup  Fresh lemon juice
• 2 Tbs  Caster sugar
• 1  small red onion (finely diced )
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 Lebanese cucumbers (halved, seeded, sliced)
• 1 cup snowpea sprouts (cut to 3cm lengths)
• 1 rice noodles (optional)

Method

 

1. Preheat oven to 180°C.
2. Heat the pan over medium heat, add oil and brown meat all over.
3. Place beef in pan in the oven (uncovered), roast for 25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast or 50°C for a steak cooked using the Frypan.
4. Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.
5. Slice beef very thinly and set aside while you make the dressing.
6. Place all dressing ingredients in a screw top jar and shake well to combine.
7. Place combined salad ingredients on a serving platter and top with beef slices.