Baby Hints & Tips

{RECIPE} Thai Beef Salad

easy thai beef salad - adapted from Julie Goodwin

Easy Thai Beef Salad – cooked on the BBQ

This is one of my husband’s favourite dinners – he asks for it all the time. Which suits me because the meat is cooked on the BBQ and that’s his job! This salad is fresh and healthy, packed full of flavour and, best of all, it’s easy to make.

The original recipe calls for scotch fillet, but I use rump steak to bring the cost down. I also double the dressing and use the  extra to marinate the meat to ramp up the flavour. The quantities I’ve listed will serve two adults, but just increase the amount of meat and salad to suit.

Thai Beef Salad

Adapted from Julie Goodwin’s recipe 
Serves 2

1 large rump steak
1 tablespoons peanut oil

Salad

100g mixed salad leaves (I just use one of the pre-packed containers you get from the Fruit and Veg Shop)
1 Lebanese cucumber, deseeded and finely sliced into thin strips
1 carrot, sliced into thin strips
½ red capsicum, membranes removed and finely sliced into thin strips
1 red onion, sliced very finely

Marinade

1 teaspoon peanut oil
1 tablespoon fresh lime juice (I use bottled if I don’t have fresh ones)
2 tablespoon sweet chilli sauce
2 teaspoon fish sauce
1 garlic clove, minced

Dressing

1 teaspoon peanut oil
1 tablespoon fresh lime juice (I use bottled if I don’t have fresh ones)
2 tablespoon sweet chilli sauce
2 teaspoon fish sauce

Garnish

1 bunch coriander leaves, picked
1 tablespoon toasted sesame seeds
(Julie also adds mint leaves, but I’m not a fan so I never do)

Method

1. Place steak in a large container (I use a baking dish). Combine marinade ingredients and pour over the steak. Flip and make sure it is covered. Refrigerate and allow to marinade for a couple of hours if possible. Remove from the fridge when prepping the salad.

2. Place salad leaves on a platter and top with the rest of the salad ingredients.

3. Preheat a BBQ or large frypan on high.  Rub the steak with peanut oil. Cook for a couple of minutes each side, then turn the heat down slightly and continue cooking until it is done enough for your liking (I like it still pink in the middle).

4. Allow the meat to rest for at least 5 minutes, then slice into thin strips. Place on top of the salad.

5. Combine dressing ingredients, drizzle over the salad. Top with the sesame seeds, coriander leaves, and mint (if using).

Enjoy!

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