Fresh Thai Beef Salad
I love the fresh ingredients and the tangy taste of Thai Beef Salad. This recipe is one my favourites from Taste. The julienne peeler is essential for slicing the cucumber thinly. I also like to add julienned carrot for added crunch and a small teaspoon of grated lime rind to the sauce.
Taste Thai Beef Salad
1½ tbs fresh lime juice
1 tbs finely chopped dark palm sugar
1 tbs fish sauce
2 tsps sesame oil
1 tsp soy sauce
2 tsps finely grated fresh ginger
1 garlic clove, crushed
1 beef rump steak (about 680g or 24 oz)
1 x 200g (7 oz) packet grape tomatoes, halved
1 julienned continental cucumber
1 julienned carrot (optional)
1 red onion, halved and cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint - large leaves torn
1 bunch fresh coriander
1 bunch fresh Thai basil - large leaves torn
⅓ cup toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Whisk lime juice, lime rind, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half of the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for two hours to develop the flavours.
Preheat a barbecue grill or a chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
