Thai Style Beef Salad
You can serve this salad at room temperature, which is convenient when you're cooking for friends because you won't be rushing around at the last minute. To prepare it ahead of time, cut up the vegetables and herbs, cover and chill. Cook the meat about an hour before serving, then combine all the ingredients just before you're ready to eat. We recommend using sirloin or rump for this salad
Quick & Easy
4-6 thick-cut frying steaks, such as sirloin or rump
a dash of fish sauce
salt and freshly ground black pepper, to taste
1 tbsp neutral oil
3 lebanese or 1 telegraph cucumber, cut into small batons
1 small red onion, halved and thinly sliced
4 spring onions, thinly sliced
24 cherry tomatoes, halved
40 mint leaves, torn
4 tbsp chopped coriander
4 tbsp lime juice
Rub the steaks with the fish sauce and season them with salt and pepper.
Heat the oil in a large frypan and cook the steaks for 2-3 minutes on each side or until done to your liking. They can also be grilled over high heat on the barbecue.
Rest the meat for at least 5 minutes after cooking before angle slicing thinly across the grain. If preparing the meat ahead of time, make the salad in advance and slice the steaks just before serving.
Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.
Mix together the Chilli Jam and lime juice, pour over the salad and toss to combine.
If you don’t have Chilli Jam in the fridge, you can substitute ⅔ cup sweet chilli sauce mixed with the finely grated zest of 2 limes and 2 tsp fish sauce.