Salad Recipes

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.

Beef Salad With Fresh Greens
Beef Salad With Fresh Greens

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)
Thai Beef Salad With Vegetables
Thai Beef Salad With Vegetables

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.

White Plate Filled with 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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salad
Servings 8

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.

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