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
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)
Instructions
- Preheat oven to 180°C.
- Heat the pan over medium heat, add oil and brown meat all over.
- 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.
- Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.
- Slice beef very thinly and set aside while you make the dressing.
- Place all dressing ingredients in a screw top jar and shake well to combine.
- Place combined salad ingredients on a serving platter and top with beef slices.
