Thai beef salad
Salads
Thai beef salad
Frying steak needs to be tenderised with a few taps with a rolling pin and BBQ'd quickly; the secret with this cut is not to let it rest as it tends to toughen up so onto a chopping board, cut into manageable pieces and straight into the bap is the way to go. Brushing with soya sauce while cooking will give a slight teriyaki taste...or try this salad.
Ingredients
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp dark palm sugar, finely chopped (or any brown sugar)
- 2 tsp sesame oil
- 2 tsp fresh ginger, finely grated
- 1 garlic clove, crushed
- 3 tsp soy sauce
- 600g frying steak
- 200g cherry tomatoes, halved
- 1 cucumber, halved lengthways and thinly sliced diagonally
- 1 red onion, halved and cut into thin wedges
- 2 long fresh red chillies, halved, deseeded and thinly sliced lengthways
- 1 bunch each fresh mint, coriander and basil, leaves picked and large leaves torn
- 50g toasted peanuts or cashews, chopped
- 4 kaffir lime leaves, centre veins removed, finely shredded
Method
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Step 1
Make the dressing: whisk together lime juice, sugar, fish sauce, sesame oil, ginger, garlic and 1 tablespoon of the soy sauce in a jug.
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Step 2
Cook the steak over a high heat for 2 minutes each side, brushing with the remaining soy sauce. Put the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Add the sliced steak and dressing.