Thai Beef Salad
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!
