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Thai Beef Salad

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Serves: 4
4 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons grated palm sugar or soft brown sugar
1 garlic clove, crushed
1 tablespoon finely chopped coriander roots and stems
1 lemon grass stem (white part only), finely chopped
2 small red chillies, finely sliced
2 x 200g / 7 oz beef eye fillet steaks
150g / 5 1/2 oz mixed salad leaves
1/2 red onion, cut into thin wedges
15g / 1/2 oz coriander leaves
1 small handful mint leaves, torn
250g / 9 oz cherry tomatoes, halved
1 Lebanese cucumber, halved lengthways and thinly sliced on the diagonal

Mix together the lime juice, fish sauce, palm sugar, garlic, chopped coriander, lemon grass and chilli until the sugar has dissolved.

Preheat the chargrill plate to medium-high direct heat and cook the steaks for 4 minutes on each side, or until medium. Let the steaks cool, then slice thinly across the grain.

Put the salad leaves, onion, coriander leaves, mint, tomatoes and cucumber in a large bowl, add the beef and dressing, toss together and serve immediately.

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