Thai Beef Salad
Rated 4.3 stars by 3 users
Author:
Jana McPherson
Juicy strips of seared beef, tossed with crisp veggies and fragrant herbs, come alive in a zesty Thai dressing with a kick of lime and chilli.
Ingredients
- 1 tablespoon fresh lime juice (or lemon juice
- 1 clove or garlic minced
- 1 tablespoon brown sugar
- 3 tablespoons wok sauce
- 1 thumb sized piece of ginger grated on a microplane
- 600 gram piece of beef rump steak
- 200 grams cherry tomatos halved
- 1 cucumber halved and sliced thinly
- 1 red onion halved and sliced
- 1 red chilli halved deseeded, sliced lengthwise
- 1 cup mint leaves roughly torn
- 1 cup coriander leaves
- 4 kaffir lime leaves center vein cut out, sliced thinly
- 2 teaspoon Tik tok seasoning
-
Sesh oil – optional
Directions
In a jar, add the lime juice, garlic, sugar, wok sauce and ginger. Pop the lid on and shake to combine. Alternatively whisk together in a bowl.
Place the beef in a bowl and pour over half the dressing. Cover with a lid/cling film and refrigerate for 2 hours (or less if you are in a hurry!). Turn the steak occasionally while it is in the fridge.
You can cook the beef on the BBQ or stove top. I like to cook on a med- high heat for 2-3 minutes each side. Or cook to your liking.
Transfer to a board or plate and cover with foil and set aside to rest for around ten minutes while you prepare the rest of the salad.
In a large bowl, add the tomato, cucumber, red onion, chilli, mint, coriander, kaffir lime leaves and tik tok.
Slice the steak thinly and add to the salad, add the remainder of the dressing, and toss gently to combine.
Add a drizzle of Sesh oil if using.
Serve and enjoy!
