Thai beef salad

(from BlueFinger’s recipe box)

looks pretty close to what I remember, but not much in the way of greens – can add baby spinach, rocket, mixed salad greens etc.

Source: The Complete Quick Short Recipe Collection (Murdoch Books)

Prep time: 15 minutes
Cook time: 10 minutes
Serves 2 people

Categories: asian, beef, not tried, salad, summer

Ingredients

  • 500g rump or sirloin steak
  • 1 Lebanese cucumber, cut into cubes
  • 4 spring onions, chopped
  • 200g cherry tomatoes, halved
  • Few lettuce leaves (optional)
  • dressing:
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp sweet chilli sauce
  • 1 tbsp chopped fresh coriander leaves

Directions

  1. Heat a non-stick frying pan. Add the steak and cook over high heat for 4 minutes on each side. Remove from the pan and leave to cool for 5 minutes.

  2. To make the dressing, place the fish sauce, lime juice, sweet chilli sauce and chopped coriander leaves in a bowl and mix together.

  3. Cut the cooled steak into thin strips and place in a bowl with the cucumber, spring onion and tomato. Toss until well mixed and transfer to a serving dish – line the dish with a few lettuce leaves, if desired. Drizzle with the dressing and serve immediately, garnished with coriander leaves.

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