How To Make Thai Beef Salad
Every mouthful of this Thai beef salad gives you an explosion of flavors that comes from the mix of basil, coriander, mint, and cucumber.
Ingredients
- 1½ tbsp fresh lime juice
- 1 garlic clove, crushed
- 1 tbsp palm sugar, finely chopped
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp fresh ginger, finely grated
- ½ lb beef rump steak
- 1 cup grape tomatoes, quartered
- 1 cucumber, continental, halved lengthways, thinly sliced diagonally
- 1 red onion, halved, cut into thin wedges
- 2 fresh red chillies, long, halved, deseeded, thinly sliced lengthways
- 1 fresh mint leaves, bunch, picked, large leaves torn
- 1 fresh coriander, bunch, leaves picked
- 1 fresh Thai basil, bunch, leaves picked, large leaves torn
- ⅓ cup peanuts, toasted, coarsely chopped
- 4 kaffir lime leaves, centre veins removed, finely shredded
Instructions
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Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing.
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Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
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Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.
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Cover with foil and set aside for 10 minutes to rest.
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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.
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Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
Nutrition
- Sugar: 8g
- :
- Calcium: 85mg
- Calories: 389kcal
- Carbohydrates: 16g
- Cholesterol: 104mg
- Fat: 18g
- Fiber: 3g
- Iron: 4mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 4g
- Potassium: 1042mg
- Protein: 43g
- Saturated Fat: 4g
- Sodium: 564mg
- Vitamin A: 738IU
- Vitamin C: 46mg
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