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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

Prep Time

10 mins

plus resting

Cook Time

5 mins

Serves

6

Nut Free

Dairy Free

Potluck

Healthy

$$

BBQ

Gluten Free

Asian

Dinner

Lunch

Kids

Quick & Easy

Ingredients

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

Method

STEP 1

Rub the steaks with the fish sauce and season them with salt and pepper.

STEP 2

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.

STEP 3

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.

STEP 4

Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, red onion, spring onions, tomatoes, mint and coriander.

STEP 5

Mix together the Chilli Jam and lime juice, pour over the salad and toss to combine.

VARIATION

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.

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