Thai beef salad

by hellomagazine.com Ingredients (serves 4)
For the dressing
  • 2 tbsp Thai Taste Palm Sugar
  • 2 tbsp Thai Taste Fish Sauce
  • Juice 3 limes
  • 3 cloves garlic, crushed
  • 1 bird’s eye chilli, deseeded and finely chopped
  • 6 tbsp freshly chopped coriander

For the salad
  • 1 small red onion, thinly sliced
  • 3 spring onions, thinly sliced
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 8 radishes, thinly sliced
  • 4 medium-sized tomatoes, quartered
  • 500g (1lb 2oz) rump steak
  • 1 tbsp Thai Taste Rice Bran oil
  • ½ head Chinese leaf or iceberg lettuce, finely sliced

Method

Whisk together all the dressing ingredients in a small bowl, until the sugar has dissolved.

Place the onions, cucumber, radishes and tomatoes in a bowl and pour over half the dressing. Leave to marinate whilst you cook the beef.

Brush the steak with the oil and season with salt and black pepper. Heat a griddle pan until smoking, then add the steak, cook for 3-6 minutes each side, or until cooked to your liking. Transfer to a plate and allow to rest for 5 minutes, then thinly slice.

Just before serving, stir the Chinese leaf into the salad ingredients. Divide between 4 plates, place the beef on top and drizzle over remaining dressing. Serve immediately.

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