Thai beef salad
Light, fresh, and packed with tangy flavours, this delicious salad is a classic Asian dish, perfect for a healthy lunch or dinner.
Ingredients
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) lime juice
- 500g beef rump steak
- 3 (390g) Lebanese cucumbers, thinly sliced lengthways
- 4 fresh small red Thai chillies, sliced thinly
- 4 green onions, thinly sliced
- 250g cherry tomatoes, halved
- 1/4 cup firmly packed fresh Vietnamese mint leaves
- 1/2 cup firmly packed fresh coriander leaves
- 1/2 cup fresh Thai basil leaves
- 1 tablespoon grated palm sugar
- 2 teaspoons soy sauce
- 1 clove garlic, crushed
- Combine 2 tablespoons of the fish sauce and 1 tablespoon of the juice in a medium bowl with beef. Toss beef to coat in marinade. Cover and refrigerate 3 hours or overnight.
- Drain beef and discard marinade. Cook beef on heated oiled grill plate (or grill or grill pan) until cooked as desired. Cover and stand 5 minutes. Slice beef thinly.
- Meanwhile, combine cucumber, chilli, onion, tomato, and herbs in large bowl.
- Place sugar, soy sauce, garlic, remaining fish sauce, and remaining juice in a bowl and mix to combine.
- Add sliced beef to salad with dressing, toss gently to combine.
Recipe from our friends at Australian Women's Weekly.
