Thai Beef Salad

Wednesday 23rd May 2018

Thai Beef Salad


½ kg beef entrecote or faux filet.

1 x 200g pack cherry tomatoes, halved

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

1 red onion, halved, cut into thin wedges

2 long fresh red chilies, halved, deseeded, thinly sliced lengthways

1 cup fresh mint leaves picked

1 cup fresh coriander leaves picked

10 fresh Thai basil leaves picked or plain basil

1/3 cup toasted peanuts, coarsely chopped



1 1/2 tablespoons fresh lime juice

1 tablespoon finely chopped dark palm sugar or brown sugar

1 tablespoon fish sauce

2 teaspoons sesame oil

1 teaspoon soy sauce

2 teaspoons finely grated fresh ginger

1 garlic clove, crushed


Way of doing

Whisk together lime juice, 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 the dressing.

Cover with plastic wrap and place in the fridge.

turning occasionally for 1/2 hour to develop the flavors.

Preheat a barbecue grill or 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, chili, mint, coriander, basil, and peanuts in a large bowl.

Thinly slice steak across the grain and add to the salad.

Drizzle with remaining dressing and gently toss to combine.

Serve immediately.


By Wael Lazkani

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