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Thai Beef Salad

With the scent of summer most definitely in the air this aromatic, zesty salad is light and refreshing, layering protein-rich marinated beef with delicious fresh salad leaves, vegetables, herbs, and a gorgeous spicy dressing.
Prep Time 30 minutes
Total Time 30 minutes
Course Entrée, Salad
Servings 4 Servings

Ingredients
  

  • 6 Tbsp Lime juice Fresh
  • 4 Tbsp Fish Sauce
  • 4 Tbsp Tamari Shoyu or coconut aminos
  • 2 Tbsp Ginger Freshly and finely grated
  • 2 Cloves Garlic Crushed
  • 1 Tbsp Coconut Sugar Or rice syrup
  • 1 Small Red Chili Finely chopped
  • 1 Tbsp Coconut Oil Melted
  • 2 Tbsp Sesame Oil Toasted
  • 600 G Beef Eye fillet or scotch fillet, grass fed and finished
  • 4 Cups Salad Leaves
  • 2 Small Lebanese Cucumber Cut into thin batons
  • 1 Red Capsicum Very finely sliced
  • 1/2 Cup Snow Peas Or sugar snap peas, ends and strings removed
  • 1 Cup Cherry Tomatoes Halved
  • 1/2 Medium Red Onion Cut into thin slices
  • 1 Long Red Chili Cut into very thin long strips
  • 4 Lime Leaves Stems removed and very finely sliced
  • 1/2 Cup Mint Leaves Roughly chopped
  • 1/2 Cup Coriander Leaves Roughly chopped
  • Lime Cut into wedges for serving

Instructions
 

  • To make the dressing stir together lime juice, fish sauce, tamari, ginger, garlic, coconut sugar, chilli and sesame oil and coconut oil.
  • Place the beef in a glass or ceramic dish, pour half the dressing over and mix well. Marinate the meat in the fridge for at least 30 minutes, but preferably for a few hours. Set the rest of the dressing aside.
  • Cook the steak on a preheated BBQ or chargrill pan for 2-3 minutes per side, transfer to a plate, cover with baking paper and rest for 10 minutes.
  • Divide the salad leaves, vegetables, chilli and herbs between 4 wide bowls, and toss some dressing through each.
  • Thinly slice the beef across the grain and lay it over the salads. Drizzle with the remaining dressing and serve immediately with lime wedges.

Notes

OPTIONAL IDEAS:

  • This salad makes a great lunch or picnic dish.  Put the prepared dressing, salad and cooked beef in three separate containers and assemble just before serving.
  • The recipe would also work very well with chicken thighs, salmon, prawns or tofu replacing the beef.
  • Try topping the dish with a handful of sesame seeds, or chopped cashews, macadamias or almonds.