I’ve been making this salad for years. It’s a great way to make steak go further when you’ve slightly miscalculated the number of people you have for dinner/lunch.
It’s also fresh, fragrant with herbs, zesty with chilli and lime, and satisfying. So long as you have herbs and the dressing ingredients, you can add virtually any vegetables you have on hand. Asparagus is a great addition in season, as is lightly steamed broccoli, fresh green beans or snow peas.
If you don’t want to use beef, exchange for cooked prawns or poached chicken (like this version from my rice paper rolls). If you want to add carbs, cook some vermicelli noodles, rinse with cold water to refresh, drain and toss through with the other salad ingredients.
THAI BEEF SALAD
100g sirloin, rump or eye fillet steak per person (approx)
Mixed salad greens
1 punnet cherry tomatoes, halved
3 spring onions, white only, finely sliced
1 capsicum, deseeded, finely sliced
1/2 telegraph cucumber, deseeded, sliced into thin strips
1 carrot, sliced into match sticks
Handful snowpea shoots
1 large red chilli, finely sliced
Large handful coriander leaves
10 mint leaves, finely chopped
2 Tbsp lime juice
2 Tbsp fish sauce
1 tsp sugar
2 Tbsp water
1 clove garlic, finely chopped
1/2 red chilli, seeds removed, finely chopped
- Sear the steak on a hot barbecue or griddle pan until rare. Season with salt and pepper and set aside to rest and cool.
- Arrange all ingredients except steak, chilli and herbs on a large platter.
- Thinly slice steak (remove fat) and arrange among salad.
- Put dressing ingredients in a jar and shake to combine. Pour over salad.
- Sprinkle over herbs and sliced chilli and serve.