Cooked - Thai Beef Salad

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Thai Beef Salad

4.0

31.50 gm fresh lime juice

1 garlic clove, crushed

20.00 ml finely chopped palm sugar

24.40 gm fish sauce

2 tsp sesame oil

5.30 gm Asia soy sauce

2 tsp finely grated fresh ginger

1 (about 680g) beef rump steak

1 x 200g pkt grape tomatoes, quartered

1 continental cucumber, halved lengthways, thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh coriander, leaves picked

1 bunch fresh Thai basil, leaves picked, large leaves torn

55g (⅓ cup) toasted peanuts, coarsely chopped

4 makrut lime leaves, centre veins removed, finely shredded

Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 117 weeks ago

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