Thai Beef Salad

Thai Beef Salad recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

SERVING SIZE:

4 people

INGREDIENTS:

  • 2 Coles Graze Grass Fed Beef Rump Steaks approx. 350g each

MARINADE

  • 1 Lime, juice of
  • 2tbs Fish Sauce
  • 1tbs Brown Sugar
  • 2 Kaffir lime leaves, sliced thinly
  • 1 lemongrass stalk, grated
  • 2 Garlic cloves, chopped
  • 1 thai chilli, diced
  • 2 coriander roots & stem. chopped
  • 2 tbsp Lee Kum Kee Pure Sesame Oil

DRESSING:

  • 1 lime, juice of
  • 2tbs Fish sauce
  • 1tbs Brown Sugar
  • 2 tbsp Lee Kum Kee Pure Sesame Oil

SALAD:

  • 1 large Cucumber, cut into half circles
  • 1 Red Onion, sliced thinly
  • 1 Punnet to Cherry Tomatoes, halved
  • 1 bunch of Coriander, leaves picked
  • 1 bunch of Mint, leaves picked
  • 1 bunch of Thai Basil, leaves picked

GARNISH:

  • Fried shallots
  • Peanuts

METHOD:

  • In a bowl whisk together the marinade ingredients and coat rump steaks evenly. Allow to marinade for up to an hour.
  • On a hot BBQ or grill cook steak to your liking (3-4 minutes each side for medium). Once cooked set aside to rest.
  • Whisk together dressing ingredients until sugar has dissolved. In a large bowl, assemble salad ingredients and toss through the dressing until evenly coated.
  • Slice steak into strips and serve on top of salad with crispy shallots and peanuts

Related Recipes

Vegemite Pies

RECIPE BY:Kylie MillarSERVING SIZE:2 - 4 peopleINGREDIENTS:300g flour75g Lurpak Slightly Salted butter75g grated cheddar cheese50g vegemiteColes cling wrapMETHOD:Place all ingredients, except the water, into a food processor and blitz until it resembles fine...

Herb & Pomegranate Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/4 cup pomegranate molasses Juice of 1 lemon 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil Salt 1 bunch mint, picked 1 bunch parsley, picked 1 bunch coriander, picked 1 red onion, diced 1 bunch...

Print Friendly, PDF & Email